Quality Living Styles - Clever Foods

Ingredients

1. ¼ cup slivered or sliced almonds
2. 1 small head cauliflower
3. 4-6 button mushrooms, the number depends on size of mushrooms
4. ½cup chopped yellow onion
5. 3 tablespoons olive oil
6. 2 heaped teaspoons minced fresh garlic
7. ¼ cup chopped cilantro for garnish
8. 2 bay leaves
9. 1 tablespoon coriander powder
10. ½ teaspoon turmeric
11. 1 tsp. salt or to taste
12. 1-2 Chopped green chilies; (optional, use if you like it spicy, otherwise use 1 tsp. freshly ground black pepper instead)

Method

1. Place the almonds in a non-stick pot over medium heat. Stir to toast evenly until they have just a hint of color & and smell fragrant, about 4 to 5 minutes. Remove almonds from pan and set aside
2. Wash all vegetables. Remove specks from cauliflower & rinse well. Soak in water, while other vegetables are being washed and chopped
3. Grate the head of cauliflower (as you would cheese). A food processor with a grating blade makes this really quick & easy
4. Heat oil in a non-stick pot over medium-high heat
5. Add bay leaves. Follow with onion, garlic, & mushrooms, (if using). Cook a few seconds, then add grated cauliflower to the pot
6. Lower temperature. Put on the lid of pot. This will draw out water from the vegetables. No need to add water or stock.
7. Cook for about 3 minutes on low temperature. Then remove lid, add spices and salt. Stir to ensure even distribution of spices
8. Simmer until cauliflower is tender. If there is liquid in pot, raise the temperature and stir contents while it is on high heat
9. It is done when the cauliflower is tender and the pot has no liquid
10. Stir in toasted almonds. Add chopped cilantro
11. Baked potato and a green salad make a good accompaniment to this delicious dish