I said we’d be using yesterday’s roasted cauliflower recipe – and I wasn’t playing. Today’s lunch/supper – brought to you by yours truly.
Ps. I appologize if the name of this creation is long winded – sometimes I am just so excited to share what I put in there that I just get out of breath. 🙂
contents are roasted rosemary cauliflower (from yesterday’s recipe) + ginger cashew chickpeas, garlic greens + brown rice.
I had some leftover rice in the fridge that needed to be eaten. I would say this recipe requires 1/2 cup cooked rice (for 2 people) – prepare how you see fit. I use a rice cooker personally – and typically toss in some kind of turmeric, garlic and pepper concoction – follow your heart. Just plain rice works just as great.
What you’ll need to succeed
- A couple of pans – a wok or large pan or even 1 pan and 1 sauce pot works too.
- Your leftover roasted cauliflower from yesterday
- A small mixing bowl
- 1 large handful unsalted cashews – mine are organic pieces I get at my favorite organic grocer in Edmonton – egs.ca
- 1 can of chickpeas – (you’ll probably have leftovers)
- 2 cloves garlic – pressed
- 2 cups fresh/frozen kale (or more)
- 2 cups fresh/frozen spinach (or more if you’d like)
- Your leftover roasted cauliflower (or approx 1/2 cup-2 cups fresh/frozen cauliflower – follow your heart)
- 1-2 tbsp oil of your choice (I personally chose sesame oil)
- 1/2 tsp tahini
- 1/2 cup-1 cup cooked rice (depending on how hungry you and your friend are)
- 1″ piece of ginger root, chopped up finelyInstructions
- Drain chickpeas and rinse!
- In a large wok/pan/even sauce pot, cook the chickpeas,cashews, and ginger root (if you’re adding fresh/frozen cauliflower add it here – if you are using leftovers from yesterday’s roasted cauliflower, please ignore this!)
Season with everything, something, or nothing – or your own adventure – great options: cayenne, turmeric, onion powder, garlic powder, cumin, curry powder,paprika, etc.
- Add a bit of water to give it a chance to heat up + the water to evaporate – most important is that 90-95% of the water is gone + that the chickpeas are cooked.
- Drain if required – we don’t wan’t the chickpeas to be soup-y.
In the mean time – after you’ve got the chickpeas, cashews + ginger on the go –
- Toss in the oil and garlic into a seperate pan/wok- and cook for a couple of minutes.
- Toss in kale + spinach + tahini and pan fry. Cook down get those greens coated! About 2-3 minutes.
Note about the greens: You’ll know the greens will be ready when they turn emerald green. Be careful – don’t cook on high at first – they might get taken too far when you add the rice and leftover cauliflower.
- Toss in rice + if you’re using leftover cauliflower – now’s your time to add it in!
- Cook until everything is minimum warm.
The temperature will be left in your hands. I personally get impatient and don’t mind eating things luke warm.
- Toss into a bowl or other ….device (perhaps a collard green wrap?)
- Add the some of the ginger chickpeas on top.
Awweeee yeahhhhh. You been served…
REEEEEMIXXXXX – you could easily use broccoli in place of cauliflower, or celery.
Originally Posted November 11/14.