Serves 4-6

Eastern Indian flavors, this is a quick, hearty, healthful vegetarian meal or a great side dish to accompany pork or chicken.


  • 1 small head Cauliflower, cut into small flowerettes
  • ½ tsp Sugar
  • 2 Onions, dice into “garbanzo bean size”
  • 2 stalks Celery, dice into “garbanzo bean size”
  • 8 Garlic Cloves, minced
  • 1 2” piece of Ginger Root, finely grated
  • 2 Tbsp ground Cumin
  • 1 tsp ground Coriander
  • 1½ cup canned diced tomatoes with juice
  • 2 15 oz cans Garbanzo Beans, rinsed and drained
  • 8 oz (1 cup or more) Santa Fe Ole Foods’ Hot Green Chile
  • 2 Bay Leaves
  • Olive oil
  • Salt to taste


  • Plain yogurt
  • Chopped Cilantro leaves
  • Hot, cooked Basmati Rice


  • Preheat oven to 500 F
  • On a cookie sheet, place the Cauliflower flowerettes, in a pile.
  • Drizzle generously with Olive Oil, sprinkle with the Sugar and Salt to taste.
  • Spread out and roast for about 11-14 minutes, or until there are very brown spots on the cauliflower.
  • Remove from the oven, stir and set aside.
  • In a large skillet, heat a 2 Tbsp of Olive Oil over medium-high heat until hot.
  • Add the Onion and Celery and sauté, stirring occasionally, until softened.
  • Push the mixture to one side of the skillet and place the side that has no mixture on the burner.
  • Turn to medium and pour 1-2 Tbsp Olive Oil into the skillet and add Garlic, Ginger, Cumin and Coriander.
  • Sauté, stirring, for about a minute or until fragrant.
  • Immediately add tomatoes, chiles, 2 cups water*, Bay Leaves, Garbanzo Beans and thoroughly stir.
  • Bring to a low boil over medium-high heat and reduce heat to low.
  • Cover and simmer for 20 minutes.
  • Add the Cauliflower and simmer for 5-10 minutes or until the Cauliflower is soft.

Taste to adjust seasonings. 


To serve, place on top of hot Rice.  Garnish with Plain Yogurt and Cilantro leaves. 

*For more flavor, substitute chicken broth, white wine  or a combination for the 2 cups water.

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