There are a lot of things that I can make without a recipe, but this is the first time ever that I attempted to cook Indian food on the fly. It all started with a totally different cauliflower recipe that turned out so badly, I won’t even share it. Then I had half a head of cauliflower left, and decided I was in the mood for Indian food. But most Indian recipes seemed to pair cauliflower with potatoes, and I didn’t have any of those around. Long story short, that’s how this recipe was born. I followed the spice pattern of chana masala, but without the jalapeno heat. I can’t say this is authentic, but it made for a good meal served over brown rice.

1 T oil
1 onion, peeled and chopped
2 t minced garlic
1/2 head cauliflower, chopped
2/3 c. water, divided
1 T coriander
2 t paprika
2 t cumin
1 t garam masala
1/4 t cayenne pepper
1/4 t salt
1 (14 oz.) can diced tomatoes in juice
1 (15 oz.) can chick peas, rinsed and drained
1 T tomato paste

Heat oil in a large frying pan. Add onion and garlic, and cook for 10 minutes, or until softened. Add cauliflower and 1/3 c. water, cover pan, and cook for 5-7 minutes or until cauliflower is tender. Add spices, and stir to mix. Add tomatoes, chick peas, tomato paste, and remaining 1/3 c. water and simmer uncovered until heated through.

• Main Dishes