In a food processor, pulse the cauliflower florets until they resemble coarse grains that look like couscous. Set aside.
Heat the oil or butter over medium-high heat in a large pot. Add the onion and saute for 2 minutes. Add the garlic and broccoli and saute another 3 to 5 minutes. Add the raisins, chickpeas, curry powder and water and stir well. Add the cauliflower "couscous" and cook 3 to 5 minutes more. Remove from heat and stir in lemon juice. Taste for salt and pepper and serve warm.
Serving suggestion: The cauliflower "couscous" is a fun way to add a fresh crunch to this warm winter salad. Sweet raisins and zesty curry powder make it a flavorful companion to braised chicken. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow's lunch.
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