Cauliflower in Coconut Milk

Ingredients:

Cauliflower Florets 2 Cups
Fresh or Frozen Grated Coconut 1 Cup
Onion 1 Small
Tomato 1
Ginger 1 inch Piece
Cumin Seeds 1/4 tsp
Bay Leaf 1 Small
Cloves 3
Red Chili Powder 1/2 tsp
Salt to Taste
Cilantro few Sprigs
Oil as required

Method of preparation:

Wash and finely chop the cilantro leaves.
Peel, wash and grate the ginger.
Peel, wash and finely chop the onion.
Wash and finely chop the tomato.
Grind coconut with a cup and half of water.
Pass the coconut mixture through a muslin cloth to extract the coconut milk.

Wash and break the cauliflower into small florets.
Chop the florets into halves and keep aside.
Heat a tbsp of oil in a pan, add chopped cauliflower and fry till they turn soft and golden brown in color.
Remove the cauliflower from the pan.

Add a tsp of oil in the same pan, add cumin seeds, bay leaf and cloves.
Fry briefly and stir in chopped onion.
Fry for a minute, stir in ginger paste.
Lower the flame, slowly stir in coconut milk, red chili powder and salt.
Add fried cauliflower, chopped tomato and cook the mixture till the coconut sauce thickens.
Once cauliflower absorbs all the flavors, remove from heat.
Garnish with cilantro and serve cauliflower with coconut milk with steamed rice or with roti.

Notes: Make sure cauliflower is cooked well.

Suggestions: Adjust spice with red chili powder. If cauliflower is not cooked well, put the pan back on low head and cook covered till done.