Cauliflower, Kale, & Chickpea Saute
Cauliflower, Kale, & Chickpea Saute adaptation
Cauliflower, Kale, & Chickpea Saute
Cauliflower, Kale, & Chickpea Saute
- 1 15- ounce can chickpeas (rinsed and drained)
- 1 2- inch piece of ginger (minced)
- 2 cloves garlic (minced)
- 1 red onion
- 1 small head cauliflower (cut into 1/2-inch pieces)
- 1/2 cup water
- 2 tablespoons Tamari
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 1 bunch lacinato kale (shredded)
- 1 teaspoon toasted sesame oil salt and lots of black pepper
- In your largest skillet, drizzle some grapseed oil and add the chickpeas and some salt. Shake the pan occasionally and cook until the chickpeas start to crisp and brown about 5-10 minutes. Remove to a bowl.
- 2. In the same skillet, add another drizzle of oil and the red onion, ginger and garlic. Saute until soft and fragrant, about 5 minutes. Add the cauliflower and stir. Mix up your sauce in a bowl: water, tamari, maple and Dijon. Add this to the pan and let cook until the cauliflower is cooked through, about 5-10 minutes.
- 3. Wilt in the kale and taste to add more salt/tamari if necessary. Drizzle with toasted sesame oil and serve. Add any herbs, nuts or seeds you want as a garnish.
