Curried Cauliflower with Creamy Chickpeas

I’ve said it a million times, but I’ll say it again….I LOVE that so many of clients have introduced me to Indian food.

I still don’t enjoy going to Indian restaurants (don’t ask me why, I just usually get sick from most take out places) but I truly enjoy making these ethnic dishes at home. I always feel particularly proud of my curry or dal dishes, because it’s such a far stretch from the cooking I normally do. I NEVER thought I would be a fan of these types of foods, and for that, I am forever thankful to my clients who have requested these types of meals. And to Jim, who always pushed me to make them, and I never did. For no reason other than that I’m totally stubborn 😉

1 head cauliflower, cut into florets

4 cups cooked chickpeas

1 red onion, chopped

1 cup frozen peas

1/2 cup fresh cilantro

4 tbsp coconut oil, plus 1 tbsp

3 cloves garlic, minced

1 tbsp minced fresh ginger

1 cayenne pepper, minced

3/4 cup almond milk

2 tsp cumin, plus 1 tsp

2 tbsp curry powder, plus 1 tbsp

1 tsp ground coriander

1 tsp turmeric, plus 1 tsp

1 tsp paprika

1/2 tsp ground ginger

Sea salt and black pepper

• Preheat oven to 425 degrees
• Toss cauliflower pieces with 4 tbsp coconut oil until well coated
• Season with 1 tbsp curry, 1 tsp cumin, 1 tsp turmeric, sea salt and black pepper
• Lay on a parchment lined baking sheet and roast at 425 degrees for about 30 minutes
• Meanwhile, saute red onion, garlic, fresh ginger and cayenne pepper in 1 tbsp coconut oil over medium heat for 8 minutes
• Add chickpeas, peas, 2 tbsp curry, 2 tsp cumin, ground coriander, 1 tsp turmeric, paprika, ground ginger, sea salt and black pepper and continue cooking and stirring over medium heat for 2 minutes
• Add almond milk and bring to medium/high heat and keep stirring for 6-8 more minutes until liquid is absorbed
• Top chickpeas with cauliflower and fresh cilantro and serve