Indian style cauliflower and chickpeas with heirloom tomato sauce

Our CSA included two GIANT tomatoes this week, so we pulsed up one yellow/pink/orange one and part of the red one for this sauce, with garlic, ginger, jalapeno, mustard seeds, onion, curry, cumin seeds, and lime juice. Then we chopped up one head of cauliflower and added one can of drained chickpeas, covered and simmered for thirty minutes.

Served with this salad of arugula, cherry tomatoes, radishes, cucumbers and topped with soy raita.