spiced cauliflower chraime

Serves: 6

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

Method:
remove leaves from cauliflower and trim stem. leaving core intact, cut the cauliflower into 6 wedges.
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.
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.