Ingredients

The following ingredients have 4 Servings
  • 1 tsp oil
  • 1/4 tsp cumin seeds
  • 3 cloves of garlic (finely chopped)
  • 1 small head of cauliflower (choped into florets)
  • 1 cup coconut milk (, preferably full fat canned )
  • 1 tsp flour or rice flour for glutenfree
  • 1 inch ginger chopped
  • 3 Tbsp tomato paste
  • 1.5 tsp dried onion flakes or 3/4 tsp onion granules (powder)
  • 1/3 to 1/2 tsp cayenne/red chili powder
  • 1.5 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1.5 tsp dried Fenugreek Leaves (kasuri methoptional
  • 3/4 teaspoon salt
  • 1/2 tsp sugar (or maple syrup)
  • 1/2 cup water (divided)
  • 1/2 cup green peas (or use 1 cup cooked chickpeas or other beans)
  • cilantro, pepper flakes, lemon for garnish

Instruction

  • Drizzle and spread or spray oil on a (9 by 9 inch or 10 by 7 or similar) baking dish. Add cumin and garlic, then cauliflower and sprinkle 1/4 tsp salt.
  • Bake at 400 def F (205 C) for 12 mins.
  • Meanwhile Blend the sauce ingredients and 1/4 cup water. Drizzle over the cauliflower. Use 1/4 cup water to rinse out the blender and add to the dish.
  • Add the peas (or add a cup of cooked chickpeas instead). Add a chopped small tomato for texture if you like, and bake for 25 mins. Check the cauliflower if tender to preference.
  • Continue to bake for another 5 to 10 mins if needed at 350 F (180 C). Garnish with cilantro and lemon juice. Serve with rice/grains or flatbread and a side salad. To Store: Refrigerate for upto 3 days, freeze for upto a month.
  • Stovetop: Heat a skillet over medium heat. Add oil, cumin seeds and cook until cumin seeds are fragrant, then add garlic and cook for a minute. Add cauliflower and a pinch of salt, toss well and cook for 3 mins, stirring once in between.Meanwhile blend the sauce ingredients then add to the pan. Partially cover and cook for 13-14 mins or until cauliflower is tender. Add in the peas, taste and adjust salt and flavor. Take off heat. Cover and let sit for another 2 mins.