Cauliflower with Indian Spices

Serve with Basmati rice or couscous as a main dish or serve as a side dish.

1 medium onion, sliced thin
½ Cauliflower head, cut into pieces
¼ cup golden raisins (optional)
3 cloves garlic, diced
2/3 cup low-sodium vegetable broth
1 tbsp. curry powder
1 tbsp. Hot curry powder
1 tsp. turmeric
1 tsp. cumin
½ tsp. coriander
½ tsp. cilantro
Olive oil

1) Toss cauliflower with 2 tbsp. olive oil and place on a shallow packing pan. Place in preheated 450 degree oven for about 15-20 minutes or until cauliflower is fork tender. Turn cauliflower once during baking.

2) While cauliflower is roasting, heat 2 tbsp. olive oil in a large skillet on medium-high heat. Add onion and sauté about 5-7 minutes or until onion is carmelized. Add garlic and spices and sauté a couple more minutes, but don’t burn the garlic.

3) Remove cauliflower from oven and add to sauté pan and sauté a couple of minutes.

4) Add vegetable broth. Bring to a boil, then immediately reduce heat to low simmer.

5) Add raisins (if desired).

2 main dish servings or 4 side servings.

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