1 sm. head cauliflower (35 oz.), cut into 1-inch florets
2 onions, cut into 1-inch pieces
1 tsp. ground turmeric
2 tsps. ground cumin
1 tsp. ground ginger
1 tsp. red chili powder
3 oranges, peeled and divided into sections
1 tsp. Stevia (if desired)
½ cup water, or more if necessary
1 serrano or birds eye chili, finely chopped (optional)
Place the cauliflower and onions in a large bowl, sprinkle with turmeric, toss to coat. Heat the water in a large, heavy-bottomed, non-reactive skillet, over high heat. Reduce the heat to medium, and add vegetables. Stir-fry 3-5 minutes, or until golden and lightly browned. Transfer the vegetables to a bowl, and set aside. Over medium heat add cumin, ground ginger, chili powder and roast until they begin to change color and become increasingly fragrant. Add the reserved vegetables, oranges, and Stevia to the pan. Add the water to deglaze the pan. Cover, and reduce the heat to a gentle simmer. Simmer for 15 minutes or until the vegetables are cooked but still slightly firm. Add the chilies, if using, for the last 5 minutes of cooking time.