Coconut and Curried Cauliflower by Katie Newell

I love this recipe.  I cook a little brown rice and smother it in this goodness!

Coconut and Curried Cauliflower
1 Head Cauliflower, cored and cut into bite sized florets (about 6 cups)
1 Diced Onion
1 can Chickpeas/Garbanzo Beans, rinsed and drained
2 Tbs Extra Virgin Olive Oil
1 cup Golden Raisins
2 15-oz Cans Light Coconut Milk
1/2 cup Cashews
1/2 cup Cilantro, coarsely chopped
2 tsp Mild Curry Powder
2 tsp Sea Salt
1 tsp Turmeric
1 tsp Cardamom (1 tsp of ground ginger can be substituted if you can't find Cardamom)
1 tsp Coriander
1 tsp Cumin
1 tsp Cinnamon
1 tsp Organic Sugar
1/4 tsp Cayenne, if desired

1. Prepare your produce. Core cauliflower and cut into bite size florets. Dice one onion, and coarsely chop 1/4 cup cilantro leaves.

2. Prepare your seasonings. In a small bowl or ramekin, combine all ingredients listed under “seasonings”.

3. Rinse and drain 1 can of garbanzo beans.

4. Heat a large deep skillet or large pot (big enough to hold all of the ingredients) over medium heat for about 5 minutes. Add 2 tbsp extra virgin olive oil and heat for an additional 30 seconds, until oil shimmers.

5. Saute onion in oil for about 7 minutes, until soft and translucent. Add the seasonings and stir constantly for 2 minutes more, being mindful not to let the spices burn. Add cauliflower and saute an additional 3 minutes. Pour in coconut milk, raisins and chickpeas.

6. Reduce heat to medium low. Stir until thoroughly combined and simmer, uncovered, for 25 minutes.

7. Transfer contents of skillet to a serving bowl, and garnish with cashews and cilantro.

Servings: 6