The fog in my head is finally clearing after a two-week-long bug. I’ve gotten behind on work and thus things are extra busy this week. I’ve been feeling what many of you–who don’t have much, if any, time to think … Continue reading
If you have leftover cooked or roasted cauliflower then this comes together in a matter of minutes.
Serves 4 as a side or 2 an entrée topped with an egg
1 small-medium head of cauliflower, trimmed and broken into florets
1 1/2 cups (or more) cooked or canned, drained chickpeas
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
1/3 – 1/2 cup chopped cilantro
1/3 cup Greek or plain, whole-milk yogurt
Olive, coconut or sunflower oil
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cauliflower and stir and then cook without stirring for a few minutes to let it brown a bit. Add a splash of water and cover the pan and continue cooking for another few minutes until the cauliflower is just tender when pierced with a fork.
Add a little more oil if the pan is dry and then stir in the spices and let cook for a few seconds. Add the chickpeas and stir well and cook until just heated through. Make sure not to burn the spices so turn the heat down if need be. Season generously with salt and serve topped with cilantro and yogurt.