4 servings
- 1 kg cauliflower
- 280 g crushed canned tomatoes
- 120 g coconut milk
- 40 g vegetable cooking oil
- 25 g butter
- 8 g fresh ginger
- 1 tablespoon tomato paste
- 1 level teaspoon starch (Solamyl, Naturamyl)
- 1 spring onion
- 2 cloves of garlic
- 1 level teaspoon garam masala
- ½ teaspoon sweet paprika
- ¼ teaspoon cumin
- ¼ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- juice of half a lime
- pepper and salt to taste
- fresh coriander and black sesame seeds for garnish
Clean the cauliflower and break it into evenly sized florets. Mix lime juice, oil, starch, cumin, turmeric, cinnamon, garam masala, paprika, and a bit of salt. Coat the cauliflower with the created paste and place it in a baking dish. Bake at 200 °C for about 10 minutes until golden. Peel the garlic, ginger, and onion and chop finely. Sauté in a pan, add the paste, and sauté for a while longer. Season with salt, pepper, add crushed tomatoes, coconut milk, and butter. Serve with jasmine rice as a side dish. When serving, sprinkle the rice with black sesame seeds and chopped coriander.
