Scallops with cauliflower curry

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 red onion, cut into 1cm wide wedges.
• 5 tablespoons extra-virgin olive oil
• 2 cloves garlic, grated
• 1 tbsp. curry powder
• 600 g medium scallops (about 24 pcs.), remove legs
• 1/3 cup golden raisins
• 1/4 cup roasted salted cashews
• 0.5 cup fresh cilantro
• 0.5 tbsp. plain low-fat yogurt
• Lime wedges, for serving

Preparation:

1. Place a baking sheet on the middle rack of the oven and preheat to 230°C (430°F). In a large bowl, combine the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, garlic, and curry powder. Place on the hot baking sheet and roast, undisturbed, until the vegetables are very tender and lightly browned, about 25 minutes.
2. Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add them to the skillet, and cook, undisturbed, until well-browned on the bottom, about 3 minutes. Flip and cook until opaque, about 1 minute more; transfer the scallops to a plate.
3. Toss the roasted cauliflower with raisins and cashews and divide among plates. Top with scallops, sprinkle with cilantro, and drizzle with yogurt. Serve with lime wedges.