*My friend Courtney (a fellow food lover) shared this recipe with me and now I’m paying it forward to you. Cauliflower isn’t usually my favorite vegetable so I was a bit hesitant at first. After taking one bite I realized, “this is not my grandma’s cauliflower recipe.” The grapeseed oil gives the dish a wonderful intrigue and the onions and chickpeas bulk it up.
3 tablespoons grapeseed oil, separated
3/4 teaspoon cumin
1 1/2 teaspoon dijon mustard
1 large onion, sliced
1 head cauliflower, cut into medium florets
3 cloves of garlic
1/8 teaspoon ginger
1 can chickpeas, drained
3/4 cup water
1) Heat 1 tblsp of the oil over high heat in a large skillet. Add cumin and dijon to the oil and sautee onion. Cook until the onions are soft. Remove onions from pan and set aside.
2) Add 2 tblsp of oil to skillet with the chopped cauliflower, garlic, and ginger. Cook the cauliflower until slightly browned (3-5 minutes).
3) Add chickpeas and water to skillet. Cover and bring to a simmer. Cook until the cauliflower is fork tender and chickpeas are heated through (4-6 minutes). Add onions back to skillet.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.