1. In a saucepan large enough to hold all of the cauliflower without crowding, add onions, garlic and a bit of stock, and cook for 2 minutes. Add curry powder, turmeric, red pepper flakes and tomatoes. Stir and cook gently for 5 minutes.
2. Add cauliflower and stock and season with black pepper. Raise the heat to high and bring the liquid to a boil. Then lower the heat and simmer until the cauliflower is just cooked through -about 10 minutes.
3. Use a slotted spoon to transfer cauliflower and tomato pieces to a warmed serving bowl, leaving 2 florets behind.
4. Cover the bowl to keep warm. Continue to cook the florets until they are quite soft, about 5 minutes more. Use a hand-held blender placed directly into the pot to puree these soft florets and thicken the sauce. Add 2 tsp. lime juice, taste and add more lime juice and pepper if needed.
5. Spoon some of the sauce over the cauliflower, and serve garnished with the raisins, scallions, and cilantro. Pass the remaining sauce on the side.

Nutrition Per Serving:  70 calories, 0.5 total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 270mg sodium, 15g carbohydrate, 5g fiber, 6g total sugar, 0g added sugar, 4g protein