From former apprentice Shad Bridges, Fort Hill Farm

1 lg. Yellow onion, chopped                             1 head cauliflower, chopped

1 cup whole *basil leaves                                  1 can coconut milk       

2 TBSP curry powder                                      1 TBSP salt

1 tsp pepper                                                     1 TBSP vegetable oil   

½ cup water or broth

Heat the oil in a large saucepan over med-high heat.  Add the onions and curry powder; cook about 5 minutes stirring often.  Add the cauliflower, coconut milk, and water or broth.  Cover and simmer until cauliflower is just tender.  Add the basil, salt and pepper.  Cook 5 minutes more.  Serve over rice.

*Use Thai Basil if you have it.