Recipe

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• 2 tsp vegetable oil
• 6 garlic cloves, minced
• 1/2 cup chopped onion
• 1 medium cauliflower, broken into florets
• 1/2 cup water
• 1 tbsp lemon juice
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/8 tsp cayenne pepper
• 1/2 tsp salt
• 2 small tomatoes, peeled & chopped
• 4 oz chopped canned green chilies

• 1 In large nonstick skillet heat oil.
• 2 Saute garlic and onions until onions are limp remove from heat.
• 3 In saucepan steam cauliflower with water and lemon juice, until just tender, drain.
• 4 Add cauliflower to skillet with garlic/onions, add tomatoes and chilis.
• 5 Sprinkle with seasonings and salt, toss lightly to coat.
• 6 Cover and cook gently for 15-20 minutes until cauliflower is tender.
• 7 Put into serving dish, sprinkle with cilantro, serve.