Step-by-Step Instructions

1. 1.Prepare Cauliflower

   Place 250g of cauliflower florets in a pot. Pour hot water over the cauliflower until it is fully submerged. Add 1/2 teaspoon of turmeric powder and let it soak for 20 minutes.

2. 2.Drain Cauliflower

   After 20 minutes, transfer the cauliflower to a colander to drain all the water. The cauliflower should now have a yellowish tint from the turmeric.

3. 3.Prepare Tempering

   Heat 1 tablespoon of peanut oil in a pan. Once hot, add 1 teaspoon of mustard seeds and a few curry leaves. Let them splutter.

4. 4.Sauté Onions and Ginger-Garlic

   Add 1/2 cup of chopped onion to the pan and sauté until it turns translucent. Then, add 1/2 teaspoon of ginger-garlic paste and mix well, cooking until the raw smell disappears.

5. 5.Add Spices

   Add 1 teaspoon of Kashmiri chilli powder and salt as required. Mix well and sauté for 2 minutes.

6. 6.Cook Cauliflower (Covered)

   Add the drained cauliflower florets to the pan and mix well with the spices. Cover the pan and cook for 1 and a half minutes. Uncover, mix well, then cover again and cook for another 1 minute. Repeat this process until the cauliflower is cooked through.

7. 7.Evaporate Moisture

   Once the cauliflower is cooked, remove the lid and continue to cook, stirring occasionally, until any remaining moisture evaporates.

8. 8.Add Flours and Finish

   Add 1 teaspoon of rice flour and 1 teaspoon of besan (chickpea flour) to the cauliflower. Mix everything well and sauté on a low flame for 3 minutes until the cauliflower is slightly crispy and well coated. Serve hot with rice or chapati.