Curried Cauliflower [with raisins]

From the Washington Post

Ingredients:

• 1 head (2 pounds) cauliflower (green leaves and stem removed), cut into 2- to 3-inch florets
• 2 tablespoons plus 2 teaspoons olive oil
• About 1/2 teaspoon salt
• 1/2 cup water
• 3/4 cup golden raisins, coarsely chopped
• 1 medium onion, finely diced (1 cup)
• 2 teaspoons sweet curry powder, or more to taste
• 1 to 2 tablespoons unsalted butter
• 1/2 teaspoon sugar

Directions:

1. Preheat the oven to 350 degrees.
2. Place the cauliflower florets in a large, shallow roasting pan. Add 2 tablespoons of the oil and 1/8 teaspoon of the salt and toss to combine. Arrange the florets in a single layer; it's okay if the fit is snug. Add 1/4 cup of the water. Roast for 25 to 35 minutes (start checking after 20 minutes), until the florets are just tender and lightly browned.
3. Meanwhile, prepare the curry-onion mixture: Put the raisins in a small bowl and cover with very hot water. Let the raisins soak for 10 minutes.
4. Use the remaining 2 teaspoons of oil to lightly coat a medium skillet; place over medium-high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until the onion softens.
5. Add the curry powder, 1 tablespoon of the butter and 1/4 teaspoon of the salt. Stir to combine, and cook for 1 to 2 minutes.
6. Drain the raisins (discarding the liquid) and add to the skillet, along with the sugar and half of the remaining water (2 tablespoons). Stir to combine, and reduce the heat to medium-low. Cook for 4 to 5 minutes, adding the remaining 2 tablespoons of water if the mixture seems dry; it should be moist but not wet. Taste and add salt and/or butter if desired.
7. Toss the roasted cauliflower with the curry-onion mixture. Taste, and adjust seasoning as needed. Transfer to a shallow serving dish and let sit for 15 minutes before serving. Serve warm or at room temperature.

RESULTS:
Despite having a large spice container of curry, I haven't cooked with it much so I wasn't quite sure what I was going to get. Basically, this was awesome, and still awesome the next day for leftovers. Naturally, I left out the raisins, because raisins are disgusting. Also, after an initial attempt at roasting the cauliflower, I got impatient and just threw it in the saute pan with the curry and onions and butter and put a lid on that. The cauliflower steamed/sauteed pretty quickly then. Ideas to make it even better: lentils? chicken? Note to self: cook with curry more often.