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HOW TO SERVE THE CAULIFLOWER AND CHICKPEA MASALA
I’ve been eating my Cauliflower and Chickpea Masala with a piece of naan bread to scoop up that delicious sauce, but this dish would be equally as good over a bed of hot rice. Either way it’s creamy, spicy, and oh so delish!
SPICY OR NOT, MAKE IT YOUR OWN
You can adjust the heat of this sauce by increasing, decreasing, or even eliminating the amount of cayenne pepper in the spice mix. The amount listed below creates what I would call a “medium” spice level, but that’s extremely subjective, so take that with a grain of salt.
MAKE IT VEGAN
An easy sub for the heavy cream in this recipe would be full fat coconut milk (the stuff that comes in cans, NOT the dairy milk substitute). You can play around with the quantities, but I’d guess somewhere between 1/2 to 1 cup would work well.
MASALA SPICE MIX
2 Tbsp garam masala ($0.60)
1/2 tsp cumin ($0.05)
1/2 tsp turmeric ($0.05)
1/2 tsp smoked paprika ($0.05)
1/4 tsp cayenne ($0.02)
1/2 tsp salt ($0.02)
Freshly Cracked Pepper ($0.03)
SKILLET INGREDIENTS
1 yellow onion ($0.21)
3 cloves garlic ($0.24)
1/2 Tbsp grated fresh ginger ($0.15)
2 Tbsp olive oil ($0.32)
12 oz. frozen cauliflower florets ($1.00)
1 15oz. can chickpeas, drained ($0.49)
1 15oz. can tomato sauce* ($0.59)
1/4 cup water ($0.00)
1/3 cup heavy cream ($0.26)
salt to taste ($0.02)
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 Bluemuse
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