Curried Cauliflower with Chickpeas and Tomatoes

I've noticed that my blog has been a little light on the recipes lately, and sometimes ya just need a good recipe. So here is what we had for dinner tonight. It's healthy, it smells great, and the whole meal literally takes 15 minutes from cutting board to table. You have nothing to lose, I promise it's good. Enjoy!

Oh, and if you are wondering 'Where's the beef?', check this article out to calm your anxiety.

Curried Cauliflower with Chickpeas and Tomatoes
Adapted from How To Cook Everything by Mark Bittman

2 T. canola oil
1 minced garlic clove
1 t. minced fresh ginger
1/2 t. salt
A few cracks of black pepper
Small pinch of cayenne
Pinch of nutmeg
1/2 t. cinnamon
1 t. ground coriander
1 t. ground cumin
1 head of cauliflower, broken into florets
1/3 cup water
1 cup chopped tomatoes (canned is fine, use the juice)
1 cup canned chickpeas, rinsed
1/2 cup frozen peas
Cilantro and golden raisins for garnish

Add oil to large pot and turn heat to medium. Add garlic and ginger. When garlic starts to color, add the rest of the spices to release their aromas, then add cauliflower, water, and tomatoes. Stir, cover, turn down heat, and simmer until cauliflower is almost tender (5-10 mins). Add chickpeas and peas, cook until cauliflower is tender, garnish and serve with couscous.