1 tablespoon olive oil
1 large onion, diced
1 teaspoon garam masala or curry powder
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon cardamom
small pinch cayenne
1-2 teaspoons Thai green curry paste
1 head cauliflower, cored, cut into bite-size pieces (a 2 1/4 pound head yielded 1 1/2 pounds trimmed cauliflower)
1 (15 ounce) can low fat coconut milk
1/2 cup vegetable broth
1/4 cup raw cashews
1/4 cup raisins
cilantro, chopped, for garnish
brown rice, to serve
1. Heat a large skillet on medium high. Add the oil and let it heat. Reduce heat to medium, add the onion and sauté until golden, 8-10 minutes.
2. Add the spices and stir for a minute. Add the rest of ingredients (cauliflower, cashews, raisins, coconut milk and broth) and cook uncovered, stirring occasionally, until the cauliflower is very tender, about 15 - 25 minutes.
3. If using, stir in the cilantro, serve and enjoy over brown rice!