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1
Peel and chop Onion finely.
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2
Peel and chop Shallot finely.
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3
Dice Celery stalks.
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4
Place Shallot and onion and celery aside.
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5
Crush Garlic with large flat knife to remove skin.
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6
Finely dice Garlic.
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7
Peel the small finger of Tumeric with a veggie peeler. Be careful, as if you get Tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
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8
Finely dice Tumeric.
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9
Place Tumeric, Garlic and Coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
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10
Steam cauliflower florets in microwave safe container for 3 minutes or until soft.
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11
In the meantime, heat Ghee in frying pan.
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12
When Ghee has melted, add the Tumeric, Garlic and Coriander seed paste to the Ghee and lightly fry. This releases the fragrant smell of the ingredients, and mellows the flavour.
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13
When Ghee is lightly coloured yellow by the Tumeric, and the garlic is softened but not discoloured, add the Shallot, Onion and Celery that was set aside earlier.
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14
Fry gently, and add the dash of Cayenne pepper to taste (or dried chilli flakes if desired).
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15
When Onion and Celery is soft, clearish and lightly coloured yellow, add the steamed Cauliflower. Cauliflower should be soft enough to break up into tinier portions.
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16
Cook for about 3 minutes stirring constantly, or until the Cauliflower is yellow like the rest of the ingredients.
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17
Serve hot.
