1 medium, chopped
3 large clove(s), minced
1 head(s), medium, cut into small florets
- Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, curry powder, salt, and cayenne; cook, stirring, until fragrant, about 30 seconds.
- Add cauliflower to Dutch oven and stir until coated with spice mixture. Stir in water and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until cauliflower is tender 8–10 minutes. With slotted spoon, transfer cauliflower to serving bowl. Keep warm.
- Bring cooking liquid to boil; boil until reduced to 1/2 cup, about 4 minutes. Stir in vinegar. Spoon over cauliflower.
- Per serving:1 cup