Several hours before dinner, take 250 ml plain yoghurt and 1 tsp black pepper, freshly ground or crushed and whisk together. (optional: add 1 tsp besan flour or cornflour to thicken the sauce when cooking, if available).
Then add ½ cauliflower, cut into small flower-ettes, and fold through.
Allow to marinate for up to two hours.
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step 1
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds, yellow
Heat ghee. Add seeds, and cover until they finish ‘popping’.
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step 2
- 2 tablespoon ginger, chopped
- 2-3 tablespoon coconut threads
- marinated cauliflower
Add both and fry gently until coconut turns a pale golden colour, then add the marinated cauliflower (save the marinade) and cook gently until cauliflower just begins to change colour but is still crisp.
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step 3
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Good Salt, unrefined.
Add the remaining marinade, turmeric and salt and cook with lid on, very gently until just tender.
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step 4
- 2 tablespoon parsley, fresh
- 1 tablespoon coconut threads
Sprinkle the coconut and fresh leaves on top and serve (fresh coriander is just as good too).
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