Tamarind Cauliflower with Ginger Rice and Cashews

This one did not wow us, but has some good elements. See notes.

~ 4 servings

1 pound cauliflower florets
6 cloves garlic
2 oz. fresh ginger
2 roma tomatoes
4 green onions
8 oz. green beans (optional)
4 fresh hot chiles (optional)
2 cups cooked brown rice
tamari
1/4 cup cashews
1/4 cup tamarind sauce (or subsitute, see internet for recipes)

Preheat oven to 425
Toss cauliflower with olive oil and salt
Roast on baking sheet for 15-20 minutes until tender and browned on the bottom (pre-steaming works well)
Cut tomatoes into chunks
Dice the green onions
Cut green beans into bite-size pieces and steam until tender
Mince the chiles, if using

Make Gingered Rice:
Heat oil in skillet
Saute half of the garlic and ginger for 1-2 minutes
Add tomato, green onion, and steamed green beans
Saute until onions are tender, 2-3 minutes
Mix in 2 cups cooked brown rice and cook until toasted, 2-3 minutes
Add tamari to taste and cook for another minute
Remove the rice mixture to a bowl

Make Cauliflower:
Add some oil to skillet
Toast cashews, stirring frequently, 2-4 minutes
Add remaining garlic and ginger, plus chile, if using
Saute for a few minutes
Turn down heat, add tamarind sauce, and simmer for a minute until slightly thickened
Add roasted cauliflower and toss to coat

Serve cauliflower over rice mixture