Ingredients

• 2 cups cauliflower florets (about 1 small to medium-sized cauliflower)
• 1 small onion, finely chopped
• 1 green chili, slit
• ½ teaspoon mustard seeds
• 7-8 curry leaves
• 1 tablespoon coconut oil or any neutral cooking oil
• ¼ teaspoon turmeric powder
• 3 to 4 tablespoons fresh grated coconut
• Salt to taste

For Garnish:

• Fresh coriander leaves (optional)

Instructions

1. Prepare the Cauliflower:
   Wash and cut the cauliflower into small florets. Blanch them in salted hot water for 5-7 minutes to remove any impurities. Drain and set aside.
2. Temper the Spices:
   Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter. Then, add curry leaves and the slit green chili. Sauté for a few seconds until fragrant.
3. Sauté Onions and Add Cauliflower:
   Add the chopped onions to the pan and sauté until translucent. Then, stir in the blanched cauliflower florets and turmeric powder. Mix well and cook for 5-7 minutes on low to medium heat, stirring occasionally.
4. Add Coconut:
   Once the cauliflower is tender and cooked, add grated coconut and salt to taste. Mix well and cook for another 1-2 minutes.
5. Garnish and Serve:
   Optionally, garnish with fresh coriander leaves. Serve hot with steamed rice, sambar, or rasam.

Tips:

• Adjust the green chili for spice levels.
• Fresh coconut enhances the flavor, but frozen coconut can also be used.
• For added crunch, toss in a handful of roasted cashews or peanuts.