Cauliflower, Kale and Chickpea Saute

This Cauliflower, Kale, and Chickpea Sauté is a one-pan dinner that I find myself making over and over again in the summer. It’s flavorful and fast and has two different cancer-fighting cruciferous veggies in it to boot.

By / Photography By Alia Dalal | August 01, 2017

Ingredients

  • Grape-seed oil
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • Salt
  • 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

Preparation

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.

Serves 2-3

Ingredients

  • Grape-seed oil
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • Salt
  • 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
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