1 head cauliflower, broken up into small florets
1 tablespoon flour
½ cup water
½ teaspoon chili powder or 1 small green chili finely chopped (adjust the chili according to your taste – use 1 teaspoon chili powder if you like things hot!)
1 tablespoon chopped coriander
1 teaspoon ground cumin
1 teaspoon mustard powder or mustard seeds or Dijon mustard (smooth)
1 teaspoon ground turmeric
4 tablespoons oil
1 tablespoon curry powder
1 can coconut cream
Juice of 2 lemons
(Optional) 2 medium potatoes cut into small cubes and oil for roasting
How to do it
1. (Optional – potatoes) Pre-heat the oven to 180°C (350°F). Place the cubed potatoes in a roasting pan lined with baking paper. Toss the potatoes with oil, and sprinkle salt over them. Roast for about 45 minutes or until they are cooked through and starting to get golden, tossing them occasionally. Set aside.
2. Mix the flour with a little water until you get a smooth paste. Add the chili, coriander, cumin, mustard, turmeric, curry powder, salt and the rest of the water, and mix well to create a spice paste.
3. Heat the oil in a large wok or skillet. Add the spice paste and fry for a couple of minutes, stirring constantly. Add the cauliflower, and stir, letting the spices coat all the florets. Add the coconut cream, mix and bring to the boil. Reduce the flame and simmer until the cauliflower is tender but not overcooked (about 10 minutes). Optional – add the potatoes, and stir the mixture thoroughly so they are coated with the sauce. Allow to simmer for a few minutes more.
4. Remove from heat and add the juice of the lemons. Serve hot.