Cauliflower is such a versatile and diverse vegetable. Cooked on its own or incorporated in a meal, it added texture and lots of wonderful nutrients.
1. In large heated skillet add oil and onion, garlic, curry and cumin and sauté for 5 minutes or until onion is softened.
2. Add cauliflower, stock, chickpeas, couscous and lentils. Bring to a boil, then cover and simmer for 10 minutes or just until couscous and lentils are tender.
3. Add green peas, salt and pepper and cilantro.
4. Garnish with almonds.
2 tsp oil
1½ cup diced red onion
2 tsp crushed garlic
1 tbsp curry powder
1½ tsp cumin powder
1 large head cauliflower coarsely chopped
3 cups vegetable or chicken stock
1 (15.5 ounce) can chickpeas, drained and rinsed
1 cup Israeli or pearl couscous
½ cup split red lentils
1 ½ cups green peas
¼ cup chopped cilantro
2 tbsp toasted sliced almonds
Dash salt and pepper
Prep Time: 10-15 min
Cook Time: 15-20 min