Vegetarian Pilau Recipe

1 1 small head cauliflower, About 3/4 pound, trimmed and cut into 1 1/2 inch florets
1 (teaspoon) 1 teaspoon canola oil
1 (tablespoon) 1 tablespoon grated fresh ginger
1/2 (teaspoon) 1/2 teaspoon ground turmeric
1 Vegetable oil cooking spray
1 10 (ounce) 1 10 ounce onion, chopped fine
1 1 bay leaf, crushed
1/2 (teaspoon) 1/2 teaspoon ground cloves
1/2 (teaspoon) 1/2 teaspoon cinnamon
1 (teaspoon) 1 teaspoon curry powder
1/2 (cup) 1/2 cup green peas
1 3 (ounce) 1 3 ounce summer squash, chopped
1 (cup) 1 cup raw basmati rice
2 (tablespoon) 2 tablespoons raisins
1 1/2 (tablespoon) 1 1/2 tablespoons toasted slivered almonds

In a large non-stick skillet, heat the oil and then add the ginger and turmeric. Cook, stirring for 30 seconds. Add the cauliflower and cook, stirring until the edges begin to brown, about 3 minutes. It should still be firm. Remove from heat.
Spray a large pot with cooking oil and add the onion and bay leaf. Cook until the onion begins to brown. Add the cloves, cinnamon, and curry powder and stir over medium heat for 1 minute.
Add the summer squash, cauliflower and rice to the pot of onions. Toss over medium heat for 3 to 4 minutes. Add 2 cups water, bring to a simmer
and cover. Simmer until all the water has been absorbed and the rice is thoroughly cooked, 15 to 20 minutes.
Stir in the raisins and almonds. Serve immediately.

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