½ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon turmeric
½ teaspoon coriander
1½ teaspoons cumin
¼ teaspoon cayenne pepper (optional)
3 tablespoons olive oil
1 red pepper, slivered
florets of 1 medium cauliflower (2 boxes)
¾ cup water
2 tablespoons fresh parsley, chopped
½ cup Klein’s Naturals pecans, broken

  1. In a small bowl, combine salt, pepper, turmeric, coriander, cumin, and cayenne pepper (if using).
  2. Heat oil in a wide pot. Add red pepper and spice mix and sauté for about 2 minutes, stirring occasionally. Add cauliflower florets and stir until vegetables are well-coated.
  3. Add water and cook, covered, for 30 minutes.

Add parsley and pecans, and mix. Let settle for about 10 minutes.

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