Indian-Spiced Cauliflower

1/2 cup walnuts
4 tablespoons olive oil
1 head (about 1 1/2 pounds) cauliflower, broken up into small florets
1/2 teaspoons chili powder (optional)
1 teaspoon turmeric
1 tablespoon garam masala
1/4 teaspoons cayenne pepper (optional)
1 1/4 cup vegetable stock
3 tablespoons tomato paste (or mashed butternut squash or canned pumpkin)
1/4 teaspoons Kosher salt

Preheat oven or toaster oven to 350 degrees F. Spread walnuts on a sheet tray and toast until fragrant, 6 to 8 minutes. Cool, then roughly chop and set aside.

In a medium skillet, heat olive oil over medium-high heat. Lightly brown cauliflower, stirring frequently, then remove from skillet and transfer to a bowl. Add chili powder, turmeric, garam masala, and cayenne pepper to the hot pan, and toast lightly, about 30 seconds. Immediately add the vegetable stock, tomato paste, and salt; mix well. Stir in cauliflower and simmer for 2 minutes. Garnish with ground walnuts and serve.

From O, The Oprah Magazine. Found at Delish Recipe Finder