Cauliflower is an important vegetable in East Asian cuisine, where it is often sauteed first with spices and then cooked in a flavorful broth or sauce. This is light dish, add cooked chickpeas to make it more substantial.
Clean and then thinly slice 2 leeks. Trim 1 head of cauliflower and cut into florets, then cut the largest florets into halves or quarters — bite-sized pieces.
Mince 2 cloves of garlic and fresh ginger to make 2 T.
Saute the leeks in 3 T. vegetable oil on low heat until soft, then add the cauliflower and raise the heat. When the cauliflower is beginning to soften, add the garlic and ginger along with 2 t. coriander, 1 t. turmeric, 1 t. cumin, and 1 t. cayenne pepper. Cook until the cauliflower is nicely coated with the spice mixture and beginning to brown.
Add one 14 oz. can of diced tomatoes to the pan along with 1 1/4 C. vegetable broth. Bring to a boil, then simmer and add salt and pepper to taste. Simmer for 10 minutes.
Soak and drain 1/2 lb. spinach, then chop roughly. Add to the pan and cook another 5-10 minutes, until the spinach is tender and the cauliflower cooked through.