Curried Cauliflower

Chef #570804 Halifax Liz's Note:

Found this in a grocery store magazine and we enjoy it very much . Also, a vegetarian friend claims it is very good over brown rice. Seasonings can be adjusted to taste.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 2 tablespoons grated fresh ginger
• 1 tablespoon cumin
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 cup finely chopped raw sweet potato
• 1 cup water (or chicken broth and omit salt)
• 4 cups cauliflower , cut into 1 - 2 inch pieces
• ¼ cup pecans , chopped (we like almonds too)

Directions:

1. Heat oil in large saucepan.
2. Add ginger and cumin and cook for about 1 minute.
3. Add tumeric, salt, sweet potatoes and water.
4. Cover and simmer on medium heat for about 10-12 minutes stirring from time to time.
5. The potatoes will become quite soft.
6. Add cauliflower, cover tightly and cook for 10 minutes.
7. Meanwhile, lightly toast pecans in a dry skillet for about 5 minutes.
8. When cauliflower is just fork tender and sweet potatoes very soft (You can combine with some of the water to make a bit of a sauce) tip into a serving bowl and garnish with nuts.
9. Also good with a dollop of Greek yoghurt on top.