Spicy Cauliflower, Garbanzo Beans and Coconut

Photo: Randy Graham, Valley Vegetarian

Serve with rice or quinoa for a nutritious meal.

This vegan dish is the perfect hot meal for a cold, blustery late-winter supper. Cauliflower and garbanzo beans (chickpeas) are the perfect complement to the Indian spices and the unsweetened coconut is a welcome addition.

¼ teaspoon red pepper flakes
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon black pepper
2 teaspoons garam masala
½ teaspoon smoked paprika
1 tablespoon coconut oil
3 cloves garlic (minced)
5 Roma tomatoes (sliced into 1-inch chunks)
1 onion (chopped)
1 cup carrots (chopped)
⅓ cup unsweetened coconut flakes
2 teaspoon sea salt
⅓ cup water
2 cups fresh cauliflower florets
1 15-ounce can garbanzo beans (drained)
1 tablespoon lime juice
Salt to taste
1 tablespoon fresh mint (chopped for garnish)

Combine the first six ingredients (pepper flakes through paprika) in a small prep bowl and set this spice mixture aside.

Spicy Cauliflower Garbanzo Coconut (Indian Spices in Prep Bowl) 800pix

Heat coconut oil in a large pot over medium heat. Add spice mixture and stir to combine. Cook spices for about 60 seconds and then add garlic, tomatoes, onions, carrots, and coconut. Sauté for 10 minutes. Add salt and water and bring to a boil. Reduce heat to medium and cook, covered, for another 20 minutes, or until vegetables are tender.

Transfer all of the cooked vegetables to blender or food processor and puree until smooth*. Return all of the vegetable mixture (blended or not) to pot.

Add cauliflower, garbanzo beans, and lemon juice. Bring to a boil, reduce heat to medium and cook, covered, for 15 minutes or until cauliflower is tender. Add additional salt to taste.

Transfer to a large bowl and garnish with chopped mint. Serve with a large bowl of steaming quinoa (made with vegetable broth instead of water.)

* Note: I also like to blend half of the vegetables leaving the other half un-blended for added texture. Your choice!

See this recipe and more in my Ojai Valley Gluten-Free Cookbook!

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Dinner, Gluten-Free, vegan and tagged , . Bookmark the permalink.

6 Responses to Spicy Cauliflower, Garbanzo Beans and Coconut

  1. This honestly looks like the PERFECT dish. Thank you so much for sharing this! Now I know what I’m having for dinner tonight. 😉


  2. Sylvia Raz says:

    It will turn out great! Like my interpretation of your Samosas recipe in your vegetarian cookbook that Shlomo Raz got. I made them into rolls (I used egg roll pastry, because I had it), added a little water to the pan and baked them covered. I also exchanged the green peas for cooked quinoa in the filling + wilted swiss chard ( again, because I found it in my fridge!). It almost felt like creating sculpture from found objects, I loved it! Thanks for being so inspiring! Sylvia


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