Tender and hearty cauliflower flavored with Indian spices. Super easy, simple, and the perfect weeknight dinner.
One of my favorites…if not my favorite…vegetable is cauliflower. The types of dishes that can be created with it are endless from buffalo cauliflower wings to throwing it in curries. This Indian-spiced cauliflower is now one of my favorite dishes and there is no over exaggeration there.
It is so incredibly flavorful from the whole cumin and coriander seeds, garam masala, curry powder, and aromatics. Not to mention, it is very easy and quick to make. Simply cook everything together in one-pot and it is done in less than 30 minutes. Sound good to you? Definitely sounds great to me.
This Indian-Spiced Cauliflower is…
- So flavorful and hearty
- Perfectly spiced
- Easy, simple, and incredibly quick to make
- Vegan and healthy
Tender and hearty cauliflower flavored with Indian spices. Super easy, simple, and the perfect weeknight dinner.
- One 15 oz. can chickpeas
- 1 tbsp coconut oil
- 2 tsp whole coriander seeds
- 2 tsp whole cumin seeds
- ½ white onion, thinly sliced
- 3 cloves garlic, roughly chopped
- ½ tsp kosher salt
- 1 tsp turmeric
- 1 tbsp garam masala
- 2 tsp curry powder
- 1 tsp dried ginger
- 1 tbsp tomato paste
- 1 medium head cauliflower, cut into florets
- 1 tsp kosher salt
- Juice from 1 lime
- ½ tsp lime zest
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Preheat the oven to 425 degrees. Rinse and drain chickpeas. Add to a baking sheet and toss with a drizzle of olive oil and sprinkle of salt. Bake for 30 minutes.
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While chickpeas are baking, prepare the rest of the dish. To a large skillet, melt coconut oil over medium high heat. Add whole coriander and cumin seeds. Toast for about 1 minute until they start to pop. Add onion, garlic, and salt. Cook for 5-6 minutes until onion is soft, stirring occasionally.
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Sprinkle over turmeric, garam masala, curry powder, and ginger. Stir well to coat onions. Add tomato paste and 1 tbsp of water to deglaze the bottom of the pan. Add cauliflower florets and 1 tsp kosher salt. Stir well to coat cauliflower in the mixture. Add 1 cup of water to the pan, cover, and let cook for 8 minutes until cauliflower is soft and tender.
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Add baked chickpeas (if not done, turn cauliflower down to low until chickpeas are cooked), juice from ½ lime, and lime zest. Season with salt as needed. Serve with rice, veggies of choice, and top with fresh cilantro and a sprinkle of red pepper flakes.
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