By: The Working Girl’s Kitchen
I’m not a vegetarian, but I enjoy cooking vegetarian-friendly meals. With the right spices, a veggie dish is just as exciting to the taste buds and just as filling as a meat-laden dish.
As a note, I view recipe measurements as a general guide. You rarely see me rely on measuring spoons and cups. In my opinion, being that precise takes a bit of the fun out of cooking. I like to play mad scientist a bit and dabble. I let my eyes and my taste lead me.
- Cut cauliflower into bite-size florets.
- Heat canola oil in a large skillet over medium-low heat. Add garlic and sauté for a minute.
- Add cauliflower, spices and salt. Stir until well combined.
- Add coconut milk, 1 cup of vegetable broth and chickpeas. Bring to a boil, and then reduce to a simmer. Cook for 20-30 minutes, adding more broth as needed to maintain desired consistency.
- Serve over quinoa or brown rice.
- 1 cauliflower head
- 4 cloves garlic, minced
- 1 can, light-coconut milk
- 1-2 cups low sodium vegetable broth
- 1 can chickpeas (drained and rinsed)
- 2 tbs curry powder
- 1/2 tsp fennel seeds
- 1 tsp turmeric
- 1/2 tsp yellow mustard powder
- 1/2 tsp ginger
- 1/2 tsp sea salt