Cauliflower - It's What's for Dinner

Lise made the recipe below (from NPR), while I made a recipe I've loved since childhood - Mom's Tuna Curry over rice. I've changed it up a bit over the years, but it's still one of those recipes created to feed a family for just pennies. It's basically a white sauce with curry to taste (browned with the flour along with lesser amounts of turmeric, ginger, red pepper flakes & coriander) with a can of good quality, drained tuna and a tablespoon or so of mango chutney. I usually add a half cup or so of frozen peas, but forgot tonight.

Curried Cauliflower with Chickpeas

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Nicole Spiridakis for NPR

If you have more time, you could also make this using the previous recipe for roasted cauliflower, though it is perfectly delicious on its own, without being pre-roasted.
Makes 4 servings
5 tablespoons olive oil
4 cloves garlic, thinly sliced
2 teaspoons peeled, minced fresh ginger
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon salt
1 onion, thinly sliced
1 medium or large head cauliflower, washed and broken into florets
1/4 cup water
1 (8-ounce) can chickpeas, drained and rinsed, or 1 cup dried chickpeas that have been soaked and are ready for cooking
Rice or couscous
In a large frying pan, cook the garlic, ginger and spices in the olive oil over medium heat for 1 minute to form a paste.
Add the onions and turn heat to low; cook for about 5 minutes until onions begin to soften.
Add the cauliflower and 1/4 cup of water, and cook on high heat for 1 minute, then turn heat to low and simmer gently. Cook for about 10 minutes until cauliflower becomes tender, but not mushy.
Add chickpeas and cook a few minutes more to let the flavors blend and the dish is hot.
Serve over brown or white rice, or couscous.