Serves 4
| 1 | large head cauliflower, broken into medium florets |
| 3 | tablespoons olive oil |
| 2 | tablespoons curry powder |
| 2 | medium tomatoes, coarsely chopped |
| Salt, to taste | |
| 1/4 | teaspoon crushed red pepper |
| 2 | tablespoons water |
| 2 | tablespoons chopped fresh cilantro or parsley (for garnish) |
1. Fit a large saucepan with a steamer insert and several inches of water. Bring to a boil. Add the cauliflower, cover the pan, and steam the cauliflower for 6 minutes or until it is not quite tender (it will cook more later).
2. With a slotted spoon, lift the cauliflower from the pan and transfer to a plate.
3. In a large skillet, heat the oil. When it is hot, add the curry and cook, stirring constantly, for 1 minute. Stir in the tomatoes, salt, red pepper, and water. Cook, stirring, for 3 minutes more.
4. Add the cauliflower and stir well until the florets are coated with the sauce. Cover the pan and continue cooking, stirring several times, for 3 minutes, or until the cauliflower is cooked through. Taste for seasoning, add more salt, if you like, and sprinkle with cilantro or parsley. Sheryl Julian 
