Spiced Cauliflower Chraime

Ingredients

• 1 small head cauliflower
• 2 tablespoons extra-virgin olive oil
• 1/2 medium white onion, sliced
• 3 tablespoons tomato paste
• 3 cloves garlic, finely chopped
• 4 teaspoons smoked paprika
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/4 cups low-sodium vegetable stock
• 1/2 cup canned diced tomatoes (undrained)
• 1/2 cup golden raisins
• 2 tablespoons lemon juice
• 1/2 cup chopped fresh coriander

Preparation

1. remove leaves from cauliflower and trim stem. leaving core intact, cut the cauliflower into 6 wedges.
2. heat oil in a large skillet over medium heat. add onion; cook, stirring occasionally, until it begins to soften, 5 to 6 minutes. add tomato paste, garlic, smoked paprika, turmeric, coriander, cumin, ginger, crushed red pepper, cinnamon and salt; stir until combined. cook, stirring occasionally, until the mixture has darkened and the spices are fragrant, 2 to 3 minutes. add stock, tomatoes, raisins and lemon juice; stir to combine.
3. arrange the cauliflower wedges in the pan in a single layer; bring to a boil. reduce heat to maintain a simmer; cover, and cook until the cauliflower is tender, 15 to 20 minutes. sprinkle with coriander.