1largecauliflower2½ pounds or 1.2 kg, cut into florets
1teaspoonsaltor more to taste
2twistsblack pepper
1teaspoongaram masala+ 1 tablespoon sugar are optional
Heat 1½ tablespoon olive oil in a large skillet or Dutch oven. Add 1 medium onion (chopped) and fry it on medium-low heat for 3 minutes.Add 3 cloves garlic and 1 teaspoon ginger (both grated) and fry for another minute.
Add 2 teaspoons curry powder, 1 teaspoon cumin, ⅓ teaspoon red pepper flakes, 1 teaspoon turmeric powder, and 1 teaspoon coriander and cook while stirring for 1 minute.
Add 1 cup vegetable stock, 1 can (15 ounces) crushed tomatoes, 2 cans (15 ounces each) chickpeas, 1 can (14 ounces) coconut milk, and 1 large cauliflower cut into florets. Season with 1 teaspoon salt and 2 twists black pepper, then simmer on medium heat for 20 to 25 minutes, or until the cauliflower is fork-tender and you reach your desired consistency.
Turn the heat off then optionally add 1 teaspoon garam masala and 1 tablespoon sugar.
Serve on basmati rice or with naan or roti.Optionally, top with freshcilantro, a squeeze of lemonorlime juice, and a dollop of yogurt or non-dairy yogurt.