Whole Roasted Cauliflower and Chickpeas with a Spiced, Creamy Tomato-Coconut Sauce

Recipes like this could make me a vegan (again). Cauliflower is one of my most favorite foods, and I love roasting it, but roasting a whole head of it at once with chickpeas in a creamy, amazing-smelling tomato sauce spiced with Indian flavors was out of this world. I rarely try Indian recipes (the name for this is actually Gobhi Musallam) because I just don’t think I’m good at them, but this recipe was so simple anyone could do it, and everyone should. Brendan took one bite of this and sat back all, “Oh my god. This is amazing.” Ummm…I agree. I already can’t wait to have this for lunch tomorrow.

WHOLE ROASTED CAULIFLOWER AND CHICKPEAS IN A SPICED, CREAMY TOMATO-COCONUT SAUCE (serves 4 – recipe adapted almost exactly via Vegan Richa)
– 1 large head of cauliflower
– 1 tsp. salt
– 1/2 tsp. tumeric

Sauce:
– 1 tsp. EVOO
– 1 tsp. butter
– 1/2 medium red onion, chopped
– 5 cloves garlic, chopped
– 1 inch ginger, peeled and chopped
– 1/2 dried chili pepper (this was enough spice for me, but you can add more if you have a higher spice tolerance than me – and you probably do)
– 3 medium tomatoes, chopped
– 1 tsp garam masala
– 1/2 tsp. cumin 
– 1/2 tsp. coriander
– 1/2 tsp. tumeric 
– 1 tbsp. dried oregano
– 3/4 c. coconut milk
– 1/4 c. ground cashews
– 3/4 tsp. salt
– 1/4 tsp. sugar

1. Preheat the oven to 400.

2. In a large pot, boil enough water to submerge the (washed, trimmed of leaves) cauliflower. Add the 1 tsp. salt and the 1/2 tsp. tumeric to the water, then blanch the cauliflower for about 5 minutes, or until mildly tender. Drain and set the whole head of cauliflower aside.


3. Meanwhile, melt the butter & EVOO in a large saucepan over medium heat. Add the chopped onions and cook until they start to brown, about 5 minutes.

4. Add ginger, garlic & the chili pepper, saute for another 2 minutes.





5. Add the spices, stir until fragrant, about 1 minute.


6. Add chopped tomatoes, salt, oregano & sugar, and cook until the tomatoes are mashable with a spoon, about 5 minutes.

7. Remove from the heat and stir in the pulverized cashews (the incredible NutriBullet just obliterated these into a powder – I love that thing so very very much) and the coconut milk. Mix, then when this is a little cooler (so it doesn’t explode in your blender – seriously) blend it into a sauce. This will smell amazing. Try not to just pour it down your throat.


8. Put the blanched cauliflower into a baking dish. Add the chickpeas around the cauliflower.



9. Pour that sauce directly on top of the cauliflower, making sure it gets fully covered. The sauce will spill over the chickpeas too – this is perfect.

10. Bake at 400, uncovered, for about 45 minutes or until the sauce begins to form a crust on the cauliflower and the sauce around the chickpeas is starting to bubble. Use this time to make some rice pilaf.


11. When ready, cut the cauliflower into slices, serve over the rice, and top with the sauce and the chickpeas. ENJOY. We definitely did!


— As a side note, thank you so much to everyone who came out last night to support both me and the Sant’ Andrea Society. You guys are the best!!!!

Gorgeous congratulations flowers from my family <3

 

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