To prepare in advance
- In a small container or resealable bag, combine the spices.
- In another container or resealable bag, combine the cauliflower, raisins and chickpeas.
To cook on-site
- In a skillet over medium heat, soften the onion in the oil for 5 minutes. Add the spice mix and cook for 2 minutes while stirring.
- Add the cauliflower mixture, coconut milk and water. Bring to a boil. Simmer for 10 minutes or until the cauliflower is tender. Add more water as needed. Serve with lime wedges and grilled naan bread, if desired.