Recipe # 1096
Servings: 4
Preparation Time: 0:30
Cook Time: 0:20

2 cups cauliflower florets
2 Tbsp hot water
1 tsp chicken bouillon granules
2 Tbsp olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground cumin
Salt and pepper to taste

1. Add cauliflower florets to a food processor and pulse until a fine texture is reached, about the size of couscous grains; set aside.

2. In a small bowl, add water and bouillon granules, stir until dissolved, and set aside.

3. In a sauté pan, with a tight fitting lid, heat olive oil over medium heat. Add onions and sauté until translucent.

4. Add garlic and sauté for 1 to 2 minutes.

5. Add the curry powder, cinnamon, and cumin; stir to mix and cook for about 30 seconds.

6. Add cauliflower and sauté for 2 to 4 minutes.

7. Add water and chicken bouillon, stir to mix. Season with salt and pepper.

8. Bring to a boil, reduce heat, cover with lid, and simmer for 10 to 12 minutes.