Serves 8

1/8 cup canola oil
2 ½ pounds cauliflower buds
½ pound yellow onions, diced
2 cloves garlic, minced
1 tsp. cumin seeds
1 tsp. coriander seeds
¾ Tbsp. curry powder
1 tsp. fresh ginger
1 Tbsp. garlic chili sauce
2 Tbsp. tamari
2 Tbsp. cilantro, chopped
Sea salt & pepper to taste

Saute garlic and onions in oil until tender. Add cumin, coriander, ginger, curry powder, saute with garlic and onion mixture for 5 minutes. Add cauliflower and saute until well coated with curry. Add chili sauce, tamari, salt and pepper, and cook until cauliflower is tender (do not overcook). Garnish with chopped cilantro.