Ingredients:

• 4 cups olive oil
• 3 heads garlic, diced
• 20 onions, chopped
• 24 heads cauliflower, chopped
• 1 cup curry powder
• 1 cup cumin
• 1 cup tamari
• 4 tbsp white pepper

Equipment:

• Large skillet
• Large metal serving bowl

Preheat oven to 150F. Sauté about three heads of diced garlic for thirty seconds in a dry skillet or in oil over high heat. Add the twenty chopped onions and sauté until clear, or about three to five minutes. Stir often. Add enough cauliflower to fill the skillet and fry until it starts to brown. Keep stirring, and scrape the bottom of the skillet occasionally. While stirring, sprinkle in some of the curry, cumin, pepper and tamari. (Hint: mix tamari with equal parts water for more even distribution when sprinkling.) Mix well, and empty the skillet into a large metal serving bowl. Place in a 150 degree oven to keep warm, and repeat the process until all the cauliflower is cooked. Serve hot over brown rice.