Seasonal Recipes

Sunshine Cauliflower


3 tablespoons olive oil
1 medium onion, diced small
4 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon grated ginger
1 teaspoon turmeric
2 cans coconut milk
half a head cauliflower florets
¼ cup fresh parsley, chopped
1 cup cooked chickpeas 
sea salt, to taste
black pepper, to taste

  1. In a large sauté pan heat the olive oil over low heat. Add in the onions and sweat for 5 minutes. Then add in the garlic and cook for 1 minute more. Then add in the lemon juice and stir to scrape any brown bits from the bottom of the pan.
  2. Add the turmeric and ginger and stir. Add in the coconut milk, season with salt and pepper, stir and bring to a simmer. Add in the cauliflower and cook for 5 - 7 minutes or until the florets are tender.
  3. Add in the chickpeas and simmer for a minute more. Remove from the heat, and add in the parsley. Serve warm with rice, natural yoghurt and handfuls of fresh herbs.