Curried Cauliflower with Tomato and Pumpkin

Curried Cauliflower with Chick Peas, Tomato and Pumpkin Ingredients:

1 Large Head Cauliflower - cut into small florets2 Tablespoons Olive Oil, Canola or Vegetable Oil3 Garlic Cloves - minced (about 1 tablespoon)1 Can Chick Peas/Garbanzo/Ceci Beans (14-16 ounces) - drained and rinsed2 Heaping Tablespoons Curry Powder - or more to taste2 Cups Tomato Sauce (or a 14-16 ounce can)1 Cup Pumpkin PureeSalt and Freshly Ground Pepper - to taste1/4 Cup Pumpkin Seeds - toasted
Directions:

Cook or steam the cauliflower florets in a large saute pan with about 2/3 cup water, until the cauliflower is fork tender and the water has evaporated, about 15 minutes.  When the cauliflower is cooked through, turn the heat to medium and add the oil to the pan and saute the florets until they begin to take on some color, 5 minutes.Add in the garlic and saute another minute.  Add in the curry powder and saute for 30 seconds, to bloom the curry powder flavor.In a bowl, whisk together the tomato sauce and the pumpkin puree, set aside.Add the chick peas to the saute pan and cook with the cauliflower florets until the chick peas are warmed through, about 2 minutes.Pour the tomato sauce mixture into the saute pan and stir to combine with the cauliflower and chick peas.  Season to taste with salt and freshly ground pepper.  Heat the mixture just until it begins to bubble/boil and the sauce tightens up.  Remove from heat.  Top with the toasted pumpkin seeds and serve hot immediately.Serves 4-6 as a side dish.