Cauliflower Curry | Lorna Vanderhaeghe

Ingredients

• 1 tsp (5 mL) coriander
• 1 tsp (5 mL) cumin
• ¼ tsp (1 mL) ground cloves
• 4 garlic cloves, peeled
• 1 tsp (5 mL) peeled and grated fresh gingerroot
• ½ tsp (2 mL) turmeric
• ⅛–¼ tsp (0.5–1 mL) cayenne pepper
• ½ cup (125 mL) water
• 2 cups (500 mL) coarsely chopped onion
• 1 large cauliflower, cut into bite-size pieces
• juice of 1 lemon
• 3 tbsp (45 mL) pistachio nut oil