creamy cauliflower curry (indian-ish)

i'm attempting to be vegan right now, but add whatever you want (i.e. chicken, real milk, whatev.). i made this for dinner last night.

1/2 tsp olive oil
3 C cauliflower pieces
1 small onion, sliced
1/2 C frozen peas

sauce (separate pan):
1 1/2 C rice milk
1 T grated ginger
1 T grated garlic
1 T yellow curry powder
1 tsp raw sugar or agave nectar
1/2 tsp flaxseed meal or 1 T arrowroot (thickener)

saute' the onion and cauliflower in the olive oil for a few minutes (you want a little color). add 1/4 C. of water and cover. allow to simmer until the cauliflower is slightly tender, but not mushy. while that is simmering in a separate pan add all of the sauce ingredients except the thickening agent. simmer for 5 minutes and assess the thickness. if you're using regular milk it may cook down and not need a thickener, rice milk will definitely need it. when the sauce is thicker than when you started add it and the frozen peas to the cauliflower pan. cook for another 5 minutes, uncovered, and serve over rice. serves 2-3

*quick tip* i like to make 4-6 cups of brown rice and/or quinoa once a week and keep it in the fridge. that way for a recipe like this, you just heat up some rice and throw this over it!