Savory Breakfast Fun

I eat savory breakfasts more often than not; usually in the form of leftovers of some kind, even leftover salads and slaws. This bowl of savory bits is much prettier than my leftover salads and it’s fantastic, if breakfasts like this are your cup of tea. It’s sort of like a savory bowl of granola, at least sharing the yogurt part and the (salted) toasted sunflower seeds. Hot sauce stands in for maple syrup and any kind of cooked bean (or grain) provides the heft. My usual greenery (parsley and/or cilantro and scallions) is key and a little diced radish, carrot, kohlrabi or something else crunchy is nice. You could toss in kimchi or capers or any kind of pickles really. . .

 

Of course this would make a nice lunch too. However and whenever you might consume something like this, enjoy! And a healthy and happy New Year to you all!

Cauliflower and Chickpeas

If you have leftover cooked or roasted cauliflower then this comes together in a matter of minutes.

 

Serves 4 as a side or 2 as 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
Salt
1/3 – 1/2 cup chopped cilantro
1/3 cup Greek or plain, whole-milk yogurt
Olive, coconut or sunflower oil

 

Heat 2 tablespoons 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.