CAULIFLOWER AND CHICKPEA CURRY

Tried a new one this week, looking for a way to use my beautiful head of cauliflower.  What's better than Indian curry?  You can eat this one by itself or with steamed rice.

INGREDIENTS:

1 whole cauliflower
3 medium onions, diced
4 cloves garlic, minced or grated
1/2 tsp fresh ginger, grated
2 tsp ground coriander
2 star anise
1/2 tsp ground chili
2 tsp curry
2 tsp garam masala
2 tsp ground cumin
1 lg. can diced tomatoes
1 can chickpeas, drained and rinsed

DIRECTIONS:

Remove the stalks from the cauliflower and cut into large florets.
In a pan of boiling water, add the cauliflower and cook for 5 minutes.  Remove and drain water. Set aside.
In the same pan, add some butter (Earth Balance), diced onions, grated or minced garlic and the ginger.  Saute until golden brown.
Add the cauliflower.  Stir and continue to cook a couple of minutes.
In the same pan, add the dried spices and cook another 5 minutes.
Add the can of tomatoes and chickpeas and stir well. 
Top with 1/2 cup of water.
Cook 1 1/2 to 2 hrs. on low.
Can be garnished with chopped fresh coriander.

OOPS, almost forgot to take the picture; had already started eating this delicious curry dish