“I wanted some vegetables to serve alongside the Chicken 65 I was making. I had picked up a beautiful head of cauliflower at Pedrick’s Produce the week before and this recipe seemed perfect. You may need to adjust the amount of garam masala, as there are a lot of brands and blends out there. The one I used here was from Frontier Co-Op and the primary ingredients were cardamom, cinnamon and clove.” – April Ferre
Cauliflower & Chickpea Masala
Ingredients
Masala Spice Mix:
- 1 Tablespoon Garam Masala
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Turmeric
- 1/2 Teaspoon Smoked Paprika
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/4 Teaspoon Cayenne Pepper Optional or to Taste
Main Dish Ingredients:
- Lightly Salted Water
- 1 Head Cauliflower In Medium Florets
- 2 Tablespoons Olive Oil
- 1 Large Onion Chopped
- 4 Cloves Garlic Minced
- 1 Tablespoon Fresh Ginger Grated
- 1 15-Ounce Can Tomato Sauce
- 1/2 Cup Water
- 1 15-Ounce Can Chickpeas Drained
- 2 Large Carrots Peeled & Sliced
- 1 Cup Heavy Cream or Full-Fat Coconut Milk
- Salt & Pepper To Taste
- 1/4 Cup Cilantro Lightly Packed then Chopped
Instructions
- In a small bowl, combine spices for the masala spice mix. Set aside. Adjust the spice level to your taste by adding or eliminating the cayenne pepper.
- Bring a large pot of lightly salted water to a full rolling boil. Add cauliflower and blanch for 1 minute. Drain and immerse in an ice bath to stop the cooking. Drain and set aside.
- In a large Dutch oven, heat olive oil over medium heat. Sauté onion until soft and translucent.
- Add fresh garlic, ginger and the masala spice mix and cook for 1 minute more.
- Add the cauliflower and stir to coat with spices. Cook for 2 to 3 minutes.
- Add tomato sauce, water, chickpeas and carrots. Simmer until vegetables are tender.
- Remove from heat and add cream or coconut milk. Taste and add salt and pepper as needed. Stir in cilantro.
- Serve over rice or with naan.
2025 Adapted Recipe – April Ferre – Adapted from Budget Bytes