One of my favorite vegetable dishes at Indian or Thai restaurants is a cauliflower curry.   The flavors just blend so well and it is a spicy sauce without overwhelming the other vegetables.   This version is
my own adaptation using S&B Golden Curry Sauce Mix, the one that comes with 5 little cubes in the package.  If you prefer to mix your own curry or work with curry powder, then feel free to substitute.  I like the mix because it seems to get the right balance for me.

Cauliflower and Snow Peas Curry

1 1/2 cup Cauliflower, cut into pieces
1/2 cup Snow Peas, fresh, cut into 1 inch pieces
1/4 cup Onions, chopped (remove)
1/4 cup Sweet Peppers (Bell or small peppers)
1/5 pkg Curry-S&B Golden Curry Sauce, cut into pieces
2 tablespoons Water
3/4 cup Coconut Milk unsweetened
1 teaspoon minced Garlic
2 tablespoons Thai Basil, fresh
1 tablespoon Olive Oil

Heat a small pot of water to a boil and cook cauliflower for about three minutes, until just fork tender. Drain. Heat oil in a large skillet or wok over medium heat, add the onions and sit until softened. Add the garlic and peppers, then cook about a minute longer. Next, add the curry pieces and stir until it melts and coats the onions. Add the coconut milk, and 2 tablespoons water and bring to a simmer. Add the cauliflower and snow peas and stir. Reduce heat to medium low and cover pan or skillet and simmer, stirring a couple of times, for about 8 minutes. Remove from heat and stir in basil leaves. Makes 4 servings. Nutrition Info per serving: Calories: 44 Fat: 1.7 g Net Carbs: 3.3 g Protein: 1.9 g