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Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 medium onion⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
20 oz. frozen cauliflower⠀⠀⠀⠀⠀⠀⠀⠀⠀
1-pint cherry or grape tomatoes, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp garlic powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp ground coriander⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp chili powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
2.5 tsp cumin⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp curry powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
3/4 cup marinara or tomato sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup frozen corn⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 15 oz. can chickpeas, drained and rinsed⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp kosher salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 14 oz. can full-fat coconut milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups baby spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀
red chili flakes (optional)⠀⠀⠀⠀⠀⠀⠀⠀⠀
Chopped cilantro or parsley (optional)⠀⠀⠀⠀⠀⠀⠀⠀⠀
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INSTRUCTIONS⠀⠀⠀⠀⠀⠀⠀⠀
1. Finely chop the onion. In a large pan, add the onion and oil. Cook for 5 min on medium heat, stir periodically. Add the frozen cauliflower, cook covered for 5 to 7 minutes, adding a couple of tablespoons of water if getting too dry, to prevent burning (cook time will be less if your cauliflower is very small pieces).⠀⠀⠀⠀⠀⠀⠀⠀⠀
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2.Add the sliced tomatoes and all the spices, stir and cook another min (uncovered). Add remaining ingredients, except baby spinach. Stir, cook at a gentle simmer for a few min or until cauliflower is fork-tender.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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3. Add in the spinach, stir, cook another minute until the spinach is wilted.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serve with red chili flaked and chopped cilantro or parsley if desired.
