1 cauliflower, cut into florets

1 onion, chopped

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) curry powder

1/2 teaspoon (2.5 ml) ground turmeric

1/4 cup (60 ml) raisins, of your choice

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) water

2 green onions, thinly sliced

In a large skillet or wok, brown the cauliflower and onion in the butter. Add the spices and raisins. Toss to coat the vegetables. Deglaze with the lemon juice and water. Cover and cook over low heat for about 6 minutes or until the cauliflower is tender. Sprinkle with the green onions. Serve with Sébastien Benoît’s Grilled Tuna Steaks.

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