Coconut Curry Chicken & "Rice"

This recipe looks complicated with the long list of ingredients, but it really is quite simple and delicious.  From The Primal Blueprint Cookbook.

Serves 3-4

Ingredients:
4 chicken quarters (we used bone-in, though this takes longer to cook)
2 Tbsp coconut oil
1 tsp mustard seeds/powder
1 medium onion, finely chopped
3 garlic cloves, crushed
1 2" piece ginger root, grated
1 tsp ground cumin
1 Tbsp ground coriander
1 tsp ground turmeric (We used curry powder in place of the cumin, coriander and turmeric if you do not have all three)
Cayenne pepper/hot pepper sauce to taste
1 Tbsp white wine vinegar
1 1/4 c coconut milk
1 head cauliflower, cut into 2" florets

1. Heat oil in large skilled, add chicken and cook over med-high 8-10 minutes, turning once or twice
2. Remove chicken from pan, add mustard seed and cook ~1 minute until they begin to pop.  We omitted the seeds and just added mustard powder in step 4.
3. Add onion to pan and cook
4. Stir in garlic, ginger root and ground spices.  Cook ~2 minutes. Stir in vinegar, then return chicken to pan, turning to coat the pieces all over with the spices.a
5. Pour coconut milk over all and bring to a slow boil. Cover, reduce heat to low and simmer ~40 minutes or until meat is fork tender.  If using boneless chicken, cooking time will be less.
6. Add cauliflower florets in last 10 minutes of cooking and simmer until tender.