PREPARATION

1. In a bowl, add 350 grams cauliflower, 100 milliliters coconut milk, 2 teaspoons garlic, 1 tablespoon ginger paste, 1/2 teaspoon salt and mix it well.

2. Marinate for 10 minutes.

3. Transfer this into a baking tray and spread it evenly.

4. Preheat the oven to 350°F/180°C. Bake for 7 - 10 minutes.

5. Heat 2 tablespoons olive oil in a skillet, add 1 teaspoon garlic paste, 1 teaspoon ginger paste and stir for 1 - 2 minutes.

6. Then, add 130 grams onions and fry till translucent or until it turns golden brown in color.

7. Now, add 170 grams tomato paste and mix it well.

8. Cook for 5 - 7 minutes in medium heat.

9. Add 1/2 teaspoon turmeric and mxi it well.

10. Add 1 1/2 teaspoons curry powder, 1 teaspoon cayenne pepper, 1/2 teaspoon salt, 1 teaspoon black pepper powder and mix it well.

11. Cook for 3 - 5 minutes on medium heat.

12. Then, add 440 milliliters coconut milk and mix it well.

13. Bring it to a boil.

14. Now, add the baked cauliflower in it and mix it well.

15. Cook for 3 - 5 minutes on medium heat.

16. Add 2 tablespoons coconut oil, 1 teaspoon garam masala and mix it well.

17. Cook for another 3 - 5 minutes on medium heat.

18. Remove it from heat.

19. Garnish with coriander.

20. Serve hot with rice.