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• 2 c. cauliflower florets
• 1/2 c. chopped onion
• 1 garlic clove, chopped
• 1/2 tsp. each curry powder & grated fresh ginger root
• 1/4 tsp. salt
• 1/2 c. canned tomatoes

1. Cook cauliflower in boiling water and cover for 3 minutes. With slotted spoon remove cauliflower and place in bowl. Reserve 1/2 cup cooking liquid. Heat skillet sprayed with Pam, add onion and garlic and saute until softened.
2. Stir in curry powder, ginger, salt and add tomatoes. Bring mixture to a boil, add cauliflower and reserved liquid. Cover and simmer for 8 minutes. Remove cover and cook 3 to 5 minutes longer or until some of the liquid has evaporated and cauliflower is tender. (Measure 1 cup servings.) Single serving = 1 cup vegetable.

tags: Indian, vegetarian, vegan, pareve

source: http://www.cooks.com/rec/view/0,175,159191-250203,00.html