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cauliflower aMartine Berger

CSMS Magazine

Most of my friends do not like anything that has to do with cauliflower, but I always tell them about the biggest mistake of their lives, and this recipe below is another proof.

Active: 20 minutes Total: 20 minutes

In this vegetarian riff on a popular Indian dish, we swap in cauliflower and chickpeas for chicken. The cauliflower’s nooks and crannies are particularly good at soaking up all intense flavors of the sauce. Serve over rice.

1 tablespoon coconut or canola oil

4 cups cauliflower florets

¼ teaspoon salt

¼ cup water

1 (15 ounce) can chickpeas, rinsed

1 1/2 cups tikka masala sauce (see Tip)

2 tablespoons butter 

Fresh cilantro for garnish

  1. Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.

Serves 4: 1 ¼ cups each

Note: You can also find this recipe in the magazine Eating Well at www.eatingwell.com

Martine Berger is one of our contributors, covering health as well as cooking recipes. She now lives and works in Edmonton, Canada.

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