Serves 4-6

Eastern Indian flavors, this is a quick, hearty, healthful vegetarian meal or a great side dish to accompany pork or chicken.

Ingredients:

• 1 small head Cauliflower, cut into small flowerettes
• ½ tsp Sugar
• 2 Onions, dice into “garbanzo bean size”
• 2 stalks Celery, dice into “garbanzo bean size”
• 8 Garlic Cloves, minced
• 1 2” piece of Ginger Root, finely grated
• 2 Tbsp ground Cumin
• 1 tsp ground Coriander
• 1½ cup canned diced tomatoes with juice
• 2 15 oz cans Garbanzo Beans, rinsed and drained
• 8 oz (1 cup or more) Santa Fe Ole Foods’ Hot Green Chile
• 2 Bay Leaves
• Olive oil
• Salt to taste

Garnishes:

• Plain yogurt
• Chopped Cilantro leaves
• Hot, cooked Basmati Rice

Preparation:

• Preheat oven to 500 F
• On a cookie sheet, place the Cauliflower flowerettes, in a pile.
• Drizzle generously with Olive Oil, sprinkle with the Sugar and Salt to taste.
• Spread out and roast for about 11-14 minutes, or until there are very brown spots on the cauliflower.
• Remove from the oven, stir and set aside.
• In a large skillet, heat a 2 Tbsp of Olive Oil over medium-high heat until hot.
• Add the Onion and Celery and sauté, stirring occasionally, until softened.
• Push the mixture to one side of the skillet and place the side that has no mixture on the burner.
• Turn to medium and pour 1-2 Tbsp Olive Oil into the skillet and add Garlic, Ginger, Cumin and Coriander.
• Sauté, stirring, for about a minute or until fragrant.
• Immediately add tomatoes, chiles, 2 cups water*, Bay Leaves, Garbanzo Beans and thoroughly stir.
• Bring to a low boil over medium-high heat and reduce heat to low.
• Cover and simmer for 20 minutes.
• Add the Cauliflower and simmer for 5-10 minutes or until the Cauliflower is soft.

Taste to adjust seasonings. 

Serving:

To serve, place on top of hot Rice.  Garnish with Plain Yogurt and Cilantro leaves.