Ingredients

• Cauliflower – 1 kg
• Thick Coconut Milk – 400ml
• Tomatoes – 2 large ripe
• Green Chilli – 6
• Onion – 1 large
• Garlic – 1 head
• Water – 150ml
• Cumin Seeds – 1 tsp
• Turmeric – ½ tsp
• Salt – to taste

How to Make Simple Cauliflower in Coconut Milk

• Cut the cauliflower from stalk and break them with your fingers into small florets. Wash and drain.
• Slice the green chillies and tomatoes lengthwise.
• Roughly chop garlic and onion.
• While you are heating a non-stick pan, make a fine golden coloured paste of garlic, onion, cumin seeds and turmeric.
• Heat oil. Add the ground paste, stir for 1 minute. Do not allow to brown. As soon you smell the wonderful aroma of the spices, lower the heat.
• Add tomatoes, chillies, cauliflower, water and salt.
• Cover and bring to boil on high heat. Cook for 12 minutes.
• Lower heat, add the thick and creamy coconut milk, simmer for 2 minutes.
• Only simmer on low heat as coconut milk curdles under high flame.
• Serve hot with plain basmati rice and roasted poppadum.