2 c. cauliflower florets
1/2 c. chopped onion
1 garlic clove, chopped
1/2 tsp. each curry powder & grated fresh ginger root
1/4 tsp. salt
1/2 c. canned tomatoes

Cook cauliflower in boiling water and cover for 3 minutes. With slotted spoon remove cauliflower and place in bowl. Reserve 1/2 cup cooking liquid. Heat skillet sprayed with Pam, add onion and garlic and saute until softened.

Stir in curry powder, ginger, salt and add tomatoes. Bring mixture to a boil, add cauliflower and reserved liquid. Cover and simmer for 8 minutes. Remove cover and cook 3 to 5 minutes longer or until some of the liquid has evaporated and cauliflower is tender. (Measure 1 cup servings.) Single serving = 1 cup vegetable.