This dish is so warm and flavorful. I hope that it makes it into your regular rotation of meals! This meal is also so easy to cook, meat free and very budget friendly. Our favorite way to serve this is over garlic naan, but is also great over rice or just as is.
INGREDIENTS MASALA SPICE MIX
4 Tbsp garam masala
1 tsp cumin
1 tsp turmeric
1 tsp smoked paprika
1/2 tsp cayenne
1 tsp salt
Freshly Cracked Pepper
SKILLET INGREDIENTS
2 yellow onions
6 cloves garlic
1 Tbsp grated fresh ginger
4 Tbsp olive oil
24 oz. frozen cauliflower florets
2 15oz. can chickpeas, drained
2 15oz. can tomato sauce
1/2 cup water
salt to taste
INSTRUCTIONS
In a small bowl, combine the spices for the masala spice mix
Finely dice the onions, mince the garlic, and grate the ginger. Add all three to a large skillet along with the olive oil and sauté over medium heat until the onions are soft and translucent (about 3 minutes). Add the spice mix and continue to sauté for one more minute.
Add the frozen cauliflower florets to the skillet and continue to sauté for about 5 minutes more, or until the cauliflower have thawed and are completely coated in spices.
Add the drained chickpeas, tomato sauce, and 1/2 cup water to the skillet. Stir to combine, then allow them to simmer over medium-low heat, stirring occasionally, for about 15 minutes. If the mixture becomes too dry as it simmers, add a couple more tablespoons of water.
After the sauce has simmered for 15 minutes, turn off the heat and stir in the heavy cream. Give the masala a taste and add salt as needed. Serve in a bowl either over rice or naan.