FOOD AND WINE
• 1 tin chopped tomatoes
in a large pan on medium
• 1 tbsp tomato puree
heat.
little more oil if it’s too dry.
the chickpeas and cook
Add the chopped toma-
for a further 5 minutes.
toes and tomato puree.
The cauliflower should
onion and let it cook for
Stir and allow it to cook
be soft but still have a bit
• 1/2 cup vegetable stock
a few minutes. Then add
for a few minutes. Blend
of a bite. If you prefer it
• 1 medium cauliflower
the minced garlic and
until smooth.
soft cook it for longer.
• 1 tin full fat coconut milk (optional)
Add the finely chopped
grated ginger. Cook for a
Add the coconut milk,
• 1 tin chickpeas, drained
minute, keep stirring so it
stock and cauliflower. Cut
coriander.
• Fresh coriander
doesn't burn.
the cauliflower into bite
*Recipes courtesy of
sized pieces.
Taste Australia
Instructions
cook for around 30 sec-
Heat one tablespoon oil
onds until fragrant. Add a
(around 4 cups)
Add all the spices and
32
Garnish with some fresh
Allow to simmer for 1015 minutes and then add
Public Sector Manager • November 2021
