Creamy Cauliflower Korma

Cut the cauliflower into small florets.

In a sauce pan, heat 2 tbsp of oil.

When the oil is hot, add all the spices( cardamom, bay leaves, cinnamon stick and cloves)

On medium heat, wait for a couple minutes or until the spices crackle.

Add the chopped onion and little salt.

Once the onions are cooked and soft, add the shredded coconut and green chillies.

If you are using frozen shredded coconut, bring the coconut to room temperature or microwave 10 seconds.

If you need the korma to all white, the add the chilli seed alone and not the green part.

Once they are cooled, blend all the ingredients with little water.

In the same sauce pan, add the florets and add water until the florets are all cover.

Add salt to the florets and cook for 8-10 min.

. Now, add the blended coconut gravy to the cauliflower and cook for 5 min on high.

. Add the heavy cream just before removing from heat.

. Garnish with coriander and serve hot with rice or Naan.