Tag Archives: cauliflower

This beauty has been on our regular rotation for a while, and whenever I’m looking for something hearty and healthy (and vegetarian!), this is one of my favorite go-to’s. Minimal prep, minimal cooking time. It’s also fabulous served over rice.

Cauliflower and Chickpea Stew with Couscous
via real simple

2 tablespoons olive oil
1 medium onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
kosher salt and black pepper
28-ounce can whole tomatoes
15-ounce can chickpeas, rinsed
1 head cauliflower, cored and cut into small florets
1/2 cup raisins
5-ounce package baby spinach, chopped
1 cup couscous

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes. Add the cumin, ginger, ½ teaspoon salt, and ½ teaspoon pepper and cook, stirring, until fragrant, 1 minute. Add the tomatoes (crushing with your hands as you add them) and their liquid, chickpeas, cauliflower, raisins, and ½ cup water and bring to a boil.
Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes. Fold in the spinach and cook until just wilted, 1 to 2 minutes.
Meanwhile, place the couscous in a large bowl. Add 1 cup of hot tap water, cover, and let sit for 5 minutes. Fluff with a fork. Serve with the stew.

images via smith & ratliff

Or maybe I should title this Husband buys a new toy & cooks dinner! We do so much cooking from blogs, my dearest made a genius purchase and got us this magnetic fridge mount for our iPad.
And then he made me dinner! What a doll.

Chickpea Hot Pot
 via 101 cookbooks

1 large yellow onion, chopped
a splash of olive oil
a couple pinches of salt
2/3 cup uncooked bulgur
14-ounce can of chickpeas, drained and rinsed
4 1/2 cups vegetable stock
1/2 cup orange juice
1 1/2 cup cauliflower, trimmed into small trees
2 cup kale or chard, destemmed and cut into thin ribbons
olive oil for finishing drizzle
1/2 red onion, chopped for garnish

In a large pot over medium-high heat saute the yellow onion in the olive oil along with the salt – for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well – simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions.