Pumpkin Curry Cauliflower

Recently I have been going to a local natural food store called Native Sun and they have had curry cauliflower in their hot bar section.  It is so delicious and flavorful that I could not believe it is made without oil.  I quizzed the girl several times...are you SURE there's no oil in here?  I'm in cauliflower HEAVEN!  When I got home I googled somre recipes to make it and was pleased to find that the first hit was from my favorite blog Closet Cooking so I knew it would be good!  I decided to use Kevin's Cauliflower and Chickpea Curry and change up a few things, such as the addition of pumpkin since I had a little left over and some red pepper flakes for spice but I left the chickpeas in it since I can't seem to get enough chickpeas lately. 

Printable Recipe
Ingredients

Extra Virgin Olive Oil Spray (I use an olive oil mister)
1 Yellow Onion, chopped
2 Tbsp Curry Powder
2 Splenda Packets (brown sugar can be substituted)
2 Cloves Garlic, minced
1 tsp Ginger Paste or Dried Ginger
1 cup Chicken Broth, reduced sodium
1 14 oz can of Fire Roasted Diced Tomatoes
1 head Cauliflower, cut into pieces
1 19 oz can Chickpeas, drained and rinsed
½ tsp Red Pepper flakes
½ cup Pumpkin Puree

Instructions

1. Spray a large straight sided skillet with EVOO spray and heat over medium high heat. Add the onion and curry, saute the until golden, about seven minutes.

2. Add the garlic, ginger and splenda. Continue cooking about a minute

3. Add the broth, tomatoes, cauliflower, chickpeas and red pepper and bring to a boil.

4. Reduce heat and add the pumpkin and stir. Simmer, covered for about 15 minutes until cauliflower reaches the desired tenderness.