- Grape-seed oil
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 red onion, sliced
- 1 (2-inch) piece of ginger, minced
- 2 cloves garlic, minced
- 1 small head cauliflower, cut into
- ½-inch pieces
- ½ cup water
- 2 tablespoons tamari
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 1 bunch lacinato kale, shredded
- 1 teaspoon toasted sesame oil
- Black pepper
- Herbs, nuts or seeds, for garnish
In your largest skillet, drizzle some grape-seed oil, 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.
In the same skillet, add another drizzle of oil and the red onion, ginger and garlic. Sauté until soft and fragrant, about 5 minutes. Add the cauliflower and stir. Mix up your sauce in a bowl: water, tamari, maple syrup and Dijon mustard. Add this to the pan and let cook until the cauliflower is cooked through, about 5-10 minutes.
In the same pan, wilt the kale and taste to add more salt-tamari if necessary. Drizzle with toasted sesame oil and serve. Season to taste with black pepper. Add any herbs, nuts or seeds you want as a garnish.