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•1 small head of cauliflower, cut into bite sized florets

•2 minced cloves of garlic

•1 medium white onion, thinly chopped

•olive oil for sauteing

•1 Tbs curry powder (or more to taste)

•1 15-ounce can diced tomatoes (small dice is best)

•1/2 cup water or chicken stock

•1/3 - 1/2 cup chopped fresh cilantro (optional)

•salt to taste

PROCEDURE:

Get started by sautéing 2 minced cloves of garlic and 1 medium sliced white onion in a little olive oil, in a pan that’s large enough to hold the cauliflower, on medium high heat.

Keep your eye on the onions and stir them around once in a while so they don't burn and, while they're softening up, cut the cauliflower into bite sized pieces.

Once the onions have softened up, add about 1 Tbs of curry powder and stir that in before adding the cauliflower and stirring that around to coat with the curry and then add 1 15-ounce of diced tomatoes, juice and all.

Add about 1/2 cup of water to the pot, or you could use chicken stock if you like, and put a tightly fitting lid on top.

Turn the heat to high and check it often as it's cooking so you'll know when it's cooked through and then turn the heat off to keep it from cooking too much.

After 5 or 6 minutes, when you're happy with how it's cooked, season it with salt and sprinkle on a good handful of chopped cilantro, if you're using it, and it's ready to serve.

HINTS:

Serve family style or right along side your favorite cooked meats or fish. A shallow bowl might be best because there is a flavorful broth involved.