Cauliflower, Kale and Chickpea Saute


Cauliflower, Kale and Chickpea Saute
serves 2-3

We call these Depression Meals in my house: you look at all the leftover, random ingredients in the fridge, toss them into a sauté pan with some good seasonings and call it a bowl full of dinner.  While I wouldn’t serve this at a dinner party, this style of “food in a bowl” cooking is so key to getting me to eat clean daily instead of just when I have time.  Feel free to sub whatever vegetables and beans you have on hand and try my salty-sweet-tangy seasoning to see what magic you can create.

1 15-ounce can chickpeas, rinsed and drained
1 2-inch piece of ginger, minced
2 cloves garlic, minced
1 red onion, sliced
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. 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. 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.