Broccoli and Cauliflower Coated With Spiced Chickpea Flour

Ingredients

• 2 tablespoons sunflower oil or canola oil or lite olive oil
• 4 garlic cloves, chopped
• 1/4 teaspoon crushed red pepper flakes (to taste)
• 2 1/2 cups bite sized cauliflower florets
• 2 1/2 cups bite sized broccoli florets
• 1 tablespoon besan (chickpea flour)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander

Directions

1. 1

   Mix together the besan, 1/2 teaspoon salt, garam masala, cumin and coriander, set aside.

2. 2

   Heat the oil over a low flame and saute the garlic until soft but not brown.

3. 3

   Add the cauliflower and broccoli and increase the heat a bit. Saute for 3-4 minutes, or until they begin to brown.

4. 4

   Reduce the heat back to low and sprinkle on the reserved spice blend. Cover the pan and cook for 5-6 minutes. Don't peak! This step will release the moisture from the vegetables, you don't want to lose it.

5. 5

   Sprinkle about a tablespoon of water on the vegetables and toss around a little until they look coated with the besan/spice mix. Resist the temptation to add too much water.

6. 6

   Cover the pan as quickly as possible and continue cooking until the vegetables are tender but firm, 2-3 minutes. This is the point at which I add in the remaining 1/2 teaspoon of salt or not, depending on who is home for dinner.