Curried Cauliflower and Chickpeas


  • 1/2-16 oz bag (8 oz) Rice Noodles, any width
  • 1 small head cauliflower, broken into florets (5 cups)
  • 2 tablespoons oil
  • 2 cups onion, chopped
  • 1 tablespoon garlic, finely minced
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon Yellow Curry Paste
  • 1 tablespoon Garlic Chili Pepper Sauce
  • 1-15 oz can diced tomatoes
  • 1 teaspoon salt
  • 1-19 oz can chickpeas, drained
  • 1-10 oz package frozen peas
  • Garnish: chopped cilantro

A Taste of Thai Yellow Curry Paste combines the best of Thai and Indian spices for an intense flavor that pairs so well with cauliflower. Chickpeas add protein to make a complete vegetarian meal.


  • 20 minutes to assemble
  • 15 minutes to cook
  • Total Time: 35 minutes


  • 4-6 Servings


  1. Soak Rice Noodles according to box for sauté.
  2. Blanch cauliflower in boiling, salted water for 3 minutes. Drain. Rinse in cold water. Set aside to drain.
  3. In a large nonstick skillet, heat oil. Sauté onion, garlic and ginger over medium heat until almost soft.
  4. Add Curry Paste, Garlic Chili Pepper Sauce, tomatoes and salt. Sauté until curry is completely dissolved.
  5. Add drained Rice Noodles, cauliflower, chickpeas and peas. Sauté, tossing until Rice Noodles are firm yet tender and all ingredients are well incorporated.
  6. Pour into serving bowl. Garnish with cilantro.