Spicy Cauliflower

• 3 tablespoons grapeseed oil
• 3/4 teaspoon whole cumin seeds
• 1 1/2 teaspoons whole mustard seeds
• 1 large onion, thinly sliced (about 3 cups)
• 1/4 cup finely shredded, peeled ginger
• 5 cloves garlic, very thinly sliced
• 1 1/2 teaspoons kosher salt
• 1 medium head cauliflower (about 2 pounds), cut into large florets
• 3/4 cup water
• 1 cup cooked chickpeas
• 1-2 small red chiles, thinly sliced, seeds removed for less heat

1. 1.
2. Heat 1 tablespoon of the oil over high
3. heat in a large skillet. Add spices and cook
4. until fragrant and golden, 30 seconds to
5. 1 minute. Stir in the onion, 3 tablespoons
6. ginger, 3 tablespoons garlic, and 3/4 teaspoon
7. salt. Cook until onions are tender
8. and golden at the edges, 4 to 6 minutes.
9. Remove from pan and set aside.
10. 2.
11. Wash and dry pan and return to medium-high
12. heat. Add 1 tablespoon oil; heat until
13. shimmering. Add half the cauliflower and
14. brown on one side, 3 to 5 minutes. Remove
15. from pan, and repeat with remaining oil,
16. cauliflower, ginger, and garlic.
17. 3.
18. Combine batches of cauliflower in pan.
19. Add water and remaining salt. Bring to a
20. simmer, cover, and cook until tender, 5 to 7
21. minutes. Stir in chickpeas and chiles; cook
22. uncovered until chickpeas are heated
23. through and liquid is gone, about 3 minutes.
24. 4.
25. Stir in onions and serve.

grapeseed oil, cumin seeds, mustard seeds, onion, ginger, garlic, kosher salt, head cauliflower, water, chickpeas, red chiles

Taken from www.epicurious.com/recipes/member/views/spicy-cauliflower-50176409 (may not work)