I am a New Jersey based professional makeup artist for Vibha Glam, and a beauty, wellness, and food enthusiast. I am a busy mom of two kids, ages — 9 and 6, respectively. I believe food should be cooked and served with love. And most of all, food should be healthy with fresh and minimally processed ingredients.
I started my weight loss journey back in 2007, when I weighed 200 pounds. I suffered from multiple health issues such as polycystic ovary syndrome (PCOS), Hashimoto’s disease, hypothyroidism, and over the years developed type two diabetes after giving birth to my kids. I made it my mission to make small changes in my diet and exercise regularly. With lifestyle changes, motivation, and support from family and friends, I am presently 127 pounds. I am proud to say I achieved my goal through clean eating and intermittent fasting (16/8 window). I lost the weight naturally and slowly with zero diet pills, diet systems, or weight loss surgeries. I hope that my story empowers and inspires other moms like me to make changes that will benefit them and their families towards a healthy, happy and abundant lifestyle.
My cauliflower recipe was inspired recently after eating at a local Malaysian restaurant which offered spicy sriracha cauliflower (like buffalo cauliflower which is coated and deep fried) as a vegan and gluten-free appetizer. I instantly fell in love with the combination of sriracha, cumin, cilantro, and lemon flavors; and, thought this could also work really well as a spicy Indian-style recipe of cauliflower with chickpea and baby spinach. The cauliflower is healthy and packed with flavor. My kids love it served as a naan sandwich, where I melt mozzarella cheese on top. It also tastes delicious served with roti or alongside some white basmati rice.
Spicy Cauliflower with Chickpeas and Baby Spinach
1 chopped cauliflower head
1 finely chopped medium onion
1 clove of minced garlic
1 teaspoon of powdered ginger
1 plum tomato
2 green chilies
1 teaspoon of cumin seeds
1 teaspoon of ground cumin powder for taste
1 teaspoon of mustard seeds
4 teaspoons of olive oil
1 teaspoon of turmeric powder
1 teaspoon of red chili powder
1 teaspoon of garam masala powder
1/2 handful of fresh finely chopped cilantro
2 handfuls of chopped baby spinach
1/2 a can of chickpeas (rinsed)
Lemon juice to desired taste
Salt and pepper to desired taste
Sriracha chili sauce to desired taste
1/4 cup of water
4 teaspoons of Bertolli olive oil & garlic spaghetti sauce
Heat olive oil in a pot. Once the oil is hot, add in cumin and mustard seeds; fry for 10 seconds.
Add chopped onion, green chilies, and garlic to the pot and fry until the mixture turns golden brown. Cook the same for about 1 minute. Then add the cauliflower pieces and cook for about 2 minutes. Make sure you coat it well with oil in the pot.
Now, add chopped tomatoes, cilantro, baby spinach, chickpeas, turmeric powder, red chili powder, garam masala powder, cumin powder, ginger powder, salt, pepper, sriracha chili sauce and lemon juice. Add the spices according to your taste level and cook until tomatoes are softened. Once tomatoes become soft, add ¼ cup of water, and 4 teaspoons of spaghetti sauce. Cover and let it simmer until the cauliflower becomes tender; make sure to mix it in between.
Next, open the lid, taste, and adjust spice level as per your preference. Turn off the stove top. (Note: Add ½ cup of water to the mixture instead of ¼ for more gravy.) Serve it piping hot and enjoy!
By Vibha Mistry