This was a satisfying and tasty meatless (vegan!) meal.

Makes 3-4 servings

Since the brown rice takes a while to cook, I start it first. If you prefer white rice you can start cooking it when the curry is simmering. The cooking time for the curry is pretty flexible. I started simmering it covered, so when the cauliflower was tender I took the cover off to let the sauce reduce a bit. You could probably just simmer it uncovered but I'd keep an eye on it and add more water if too much of the liquid evaporates.

I added about a teaspoon of homemade garam masala that I had on hand to give it a sweet/spicy aroma, but I think it would be fine (if not better) with just curry powder.

1 cup brown rice
1 tbsp coconut oil (or olive oil)
1 large onion, chopped
1 tbsp curry powder
2 cloves garlic, minced
1 tbsp grated ginger
1 14.5-oz can diced tomatoes
1 tsp chili garlic sauce (if desired)
salt
1 head cauliflower, cut into small florets
water
chopped cilantro, to garnish

Cook the rice according to package directions.

Meanwhile, in a large pan or dutch oven, heat the oil. Add the onion and 1 tsp of the curry powder and cook until onion is tender. Add the ginger and garlic and cook another minute, then add the tomatoes, chili sauce, remaining curry powder, about 1 tsp salt, cauliflower, and about one (14.5-oz) can's worth of water. Bring to a boil, then reduce heat and simmer until cauliflower is tender and the sauce is the desired consistency.

Serve over rice and garnish with chopped cilantro.