Coconut Cauliflower and Chickpeas Topped with Crispy Dulse

Coconut Cauliflower and Chickpeas Topped with Crispy Dulse

Serves 3
Diet VV/ GF/ RSF
Time 30

Rich, earthy and extremely nutritious — this recipe is loaded with red dulse, a powerful algae with heavy metal-detoxing properties and a rich unami flavour.

Produce

1 can — Chickpeas, drained and rinsed

1 head — Cauliflower, broken into florets

1 can — Coconut milk

1 — Onion, diced

2 cloves — Garlic, chopped

2 tbsp — Coconut oil

1 inch — Ginger, peeled and minced

1 — Vegetable cube

1 tsp — Ground turmeric

1 tsp — Ground cumin

10 g — Red dulse flakes

Salt and pepper, to taste

Specifications

Heat the coconut oil in a medium pot. Sauté the onion, garlic, and ginger and cook until soft and translucent (~3 minutes). Add the vegetable cube and all of the spices into the pot, stirring for about 1 minute. Add in the coconut milk. Bring the temperature up so that the milk comes to a quick boil, then reduce the heat to a simmer. Add in the cauliflower florets. Cook for approximately 25 minutes. Add in the chickpeas 5 minutes before serving. Add salt and pepper to taste. Serve over rice or quinoa. Top with red dulse flakes.