1. To prepare the rice: In a medium saucepan, sauté the onion in the oil until softened, about 5 minutes. Add the curry powder and cumin; stir 1 minute. Then add the rice, broth, salt and raisins. Bring to a boil and cover. Reduce the heat to medium-low and cook 50 minutes, or until the broth has been absorbed and the rice is cooked. Stir in the lime juice. (The finished rice will be tender but will still be a little chewy.) Set aside 5 minutes.

2. While the rice is cooking, prepare the cauliflower. In a large saucepan, heat the oil over medium heat. Add the onion and sauté 5 minutes. Add the garlic and bell pepper; sauté 5 minutes. Stir in the salt, curry powder, cumin and cayenne; cook 1 minute. Then stir in the tomato paste, broth, coconut milk and dissolved arrowroot. Simmer 2 minutes. Stir in the cauliflower and cook over medium-low heat 4 to 5 minutes, or until the cauliflower is just tender.

3. With a slotted spoon, transfer the cauliflower to a colander. Boil down the cooking juices for a few minutes to thicken the sauce. Add the lime juice. Put the cauliflower back into the sauce, stirring to coat with the sauce. Cover and keep warm if the rice has not finished cooking.

4. Spoon the curried cauliflower over the rice and serve.

Inspired by "Grains, Rice and Beans" by Kevin Graham. Developed by Cece Sullivan of the Seattle Times food staff. Mc formatted 3/18/97 by MsRooby@sprintmail. Com