Cauliflower, Kale, & Chickpea Saute

Cauliflower, Kale, & Chickpea Saute

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
  1. 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. 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. 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.