I'm a huge fan of the spicy sweet combination in this dish!
First, start the rice in the rice cooker. For three cups of rice, mix:
1 can coconut milk
3 cups (provided with the rice cooker) dry long grain white rice
Enough water to fill to the appropriate line
and set to cook.
For the Curried Cauliflower:
Warm 1 T peanut oil in a large sautée pan over medium heat. Cook 1/2 cup diced onion and 2 cloves minced garlic until softened. Add 1/2 diced bell pepper, 2 roughly chopped tomatoes, and 1 head roughly chopped cauliflower. Add the spices: 1 T curry powder, 1 t. cinnamon, 1/4 t. cayenne (or more for added heat). Flip gently with a spatula until softened for a few minutes. As it cooks down, add 2/3 cup water, 1/4 cup raisins and 1 can of drained and rinsed garbanzo beans. Reduce heat to low and cook until warmed through.
Serve over rice. Serves 4 and takes about 30 minutes. Enjoy!