Serves 8 / Used extensively in Indian cooking, anti-inflammatory turmeric and ginger enhance cruciferous cauliflower, vitamin-rich tomatoes, and high-fiber chickpeas, packing this dish with cancer-fighting potential. Prep tip: Use more or less jalapeño depending on your heat preference.
1 tablespoon finely grated fresh ginger
3 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 cups diced onion (1 medium-large onion)
1-2 large jalapeño peppers, seeded and minced
1 14.5-ounce can diced tomatoes, drained
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 teaspoon salt
2 15-ounce cans low-sodium chickpeas (garbanzos), rinsed and drained
1 pound cauliflower florets (1 medium head, cored and trimmed)
1/4 cup chopped fresh cilantro leaves
1. Combine ginger and lemon juice in a small cup. Set aside.
2. Heat a large saucepan over medium-high heat. Add oil, then onion. Cook, stirring occasionally, until onion begins to brown, about 4 minutes. Add jalapeño and continue cooking until onion is brown all over, another 4–5 minutes. Add tomatoes, cumin, coriander, turmeric, cardamom, cloves, and salt. Stir and cook for 1 minute. Add chickpeas and 1/2 cup water. Cover and cook over medium heat for 10 minutes, stirring occasionally and adding more water if mixture becomes dry.
3. Add cauliflower and 1/4 cup water. Cover and cook over medium heat, stirring carefully with a rubber spatula every minute or so, until cauliflower is tender, about 7 minutes. Uncover, increase heat to medium-high, and cook, stirring, to boil off any excess liquid. Stir in lemon juice mixture. Stir in cilantro and serve.
PER SERVING: 177 cal, 26% fat cal, 5g fat, 0g sat fat, 0mg chol, 7g protein, 26g carb, 7g fiber, 453mg sodium
