Cauliflower with Chickpeas
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon mustard seed
1/2-1 teaspoons turmeric
(start with smaller amount and add more to taste)
1 head (about 2 pounds) cauliflower, in flowerets
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1/4 cup water or broth
lemon (optional) salt
to taste pepper
In a medium saucepan, combine olive oil, garlic and mustard seed, and saute on medium heat until the garlic is light brown. Add turmeric and stir.
Place cauliflower in the pan and mix. Add chickpeas and stir until well combined. Add the water or broth and cover for about 5 minutes, until cauliflower is well cooked.
Sprinkle with lemon if desired, and season with salt and pepper.
Try substituting curry powder
for the turmeric for a new dish.
Add quinoa for a complete meal.
Our organic ground turmeric has a wonderful, golden-yellow color and a pungent, distinctive aroma. Its flavor resembles both ginger and pepper. Indispensable in curry powders and East Indian cooking, turmeric is also used in prepared mustards and pickles, dressings, eggs and rice dishes.
Frontier all-natural and organic turmeric comes in a variety of packaging options to suit your individual needs.
Complete product information, including description, product ingredients and price.
As prepared, each serving contains 191 calories, 7g total fat, 0mg cholesterol, 27mg sodium and 22g total carbohydrate.