Cauliflower Chic Pea Curry
1 head cauliflower
1 t fennel seeds
1 large onion, chopped
3 cloves garlic, minced
1 T minced ginger
1 T coriander
1 T cumin
1/4 t red chili flakes (more if you like more heat)
1 14 oz. can crushed tomatoes
2 t garam masala
Sea salt to taste
1/4 t black pepper
1/4 cup cilantro
Break cauliflower into small florets and set aside. Heat a medium sauce pan over medium high heat. Add fennel seeds and toast until fragrant, 2 – 3 minutes, stirring to keep from burning. Add onion and sauté until it starts to brown. Add garlic, ginger, coriander, cumin and red pepper flakes. Stir for 2 minutes. Add 1/2 cup water and cauliflower florets. Cook until cauliflower is tender adding more water if needed. Add tomatoes, garam masala, and pepper. Cook an additional 5 minutes. Stir in cilantro before serving or serve on top of individual portions as garnish. Serve over sweet potato, brown rice or other whole grain.