This recipe is a hybrid of Indian and Spanish flavors. Basically, I was determined to try cauliflower and I wanted to use my new smoked paprika and this is what we came up with.
Cauliflower recipe: 2 tsp mustard seeds heated in oil until they pop. Add 1 diced onion and 2 minced garlic cloves. Stir in 1 tsp cayenne, 1 tsp turmeric, 1 tsp cumin, and 1 TBL smoked paprika. Add 3 TBL lemon juice, 1/2 cup chopped cilantro. Add chopped head of cauliflower and cook about 5 minutes. Add 1 cup green beans and 1 can drained chickpeas. Stir in 2 tsp salt and dash of sugar. Cook about 15 minutes.
The salad dressing:
Mix together 1 tsp garlic powder, 2 TBL lemon juice, 1 TBL balsamic vinegar, 1 TBL olive oil, 3 TBL water, 1/4 tsp black salt, 5 TBL nutritional yeast. Refrigerate for 10-15 minutes (if you have time).