2 Heads of Cauliflower, broken into baby pieces then soak it in very warm water about 5 minutes to wash it off and soften it up a bit. Plus, cauliflower tastes better in this dish a little warm.
Drain the cauliflower and transfer to a mixing bowl and add:
1/8 C Olive oil, drizzled over cauliflower
1/4 tsp Garlic Powder (or 1/2 of a garlic clove)
1/8 tsp Ginger
1/2 tsp Sea Salt (use less if needed)
3 tsp of Indian Curry. You can use less if you don't want it too spicy, but this seemed to be just the right amount of spice.
Sprinkle the spices and salt over the cauliflower and mix it together until the spices are evenly distributed.
Eat immediately. Unless you want it cold, then it stores 1-2 days in the refrigerator.
Makes about 6 Cups.
