Chickpea, Mango and Curried Cauliflower Salad

Blanch cauliflower florets for 2 minutes in boiling water. Drain, pat dry, and set aside.

In a small bowl, mix curry powder, sugar, ground mustard, coriander, turmeric, cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon of black pepper. Set aside.

In a large nonstick skillet, add olive oil. Add onion and cook for about 6 minutes over high heat. Add the spice mix and turn heat down to medium-low. Cook for another 6 minutes. Transfer to a large bowl, and add chickpeas to the same bowl. Leave the pan over medium heat.

Add cauliflower to the same pan where onions cooked. Add more olive oil if needed. Cook for about 5 minutes or until cauliflower is coated in the remaining spice mixture and is cooked through. Transfer cauliflower to the bowl with the onion and chickpeas. Let sit at room temperature for about 20 minutes.

To the bowl, stir in mango, jalapeno, cilantro, lime juice, spinach and arugula. Toss so that the ingredients are evenly dispersed. Adjust seasoning to taste and serve immediately. Enjoy!

Note: Dried chickpeas may be substituted for canned. Soak them in water overnight and then simmer over medium-low heat for about an hour, or until they are soft. Drain and set aside.