Roasted Cauliflower with Curry and Rice

Ingredients

• 250 g Cauliflower Florets
• 2 tbsp Oil
• 0.25 tsp Mustard Seeds, optional
• 0.5 tsp Cumin Seeds
• 1 sprig Curry Leaves Or Bay Leaf, optional
• 1.25 cup Onion, chopped finely
• 1 Green Chili, chopped
• 1 tbsp Ginger Garlic, chopped finely
• 1 cup Tomatoes, pureed or fine-chopped
• 1 tsp Salt
• 0.25 tsp Turmeric
• 0.67 tsp Chili Powder
• 1 tsp Garam Masala
• 0.5 tsp Coriander Powder, optional
• 0.75 cup Water Or Coconut Milk
• 1 cup Sunwhite Medium Grain Rice

Method

1. Clean cauliflower and chop the florets to desired size
2. Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
3. Add onions and green chili. Sauté until golden.
4. Stir in ginger garlic and sauté for about 30 to 60 seconds.
5. Add tomatoes and salt. Sauté until the tomatoes turn soft and mushy.
6. Add turmeric, red chili powder, garam masala and coriander powder. Sauté for 30 to 60 seconds until the masala smells aromatic.
7. Add cauliflower florets and sauté for 1 to 2 minutes.
8. Pour ½ to 1 cup water or coconut milk and give a good mix.
9. Cover and cook until the cauliflower is tender but not mushy.
10. Taste and add more salt if needed.
11. Garnish cauliflower with coriander leaves.
12. Serve with white rice.