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Preheat the oven to 360 degrees. Lightly grease a pie plate or 6 inch cake pan with vegetable oil. Set it aside.
Finely chop the cauliflower florets and set them aside.
Pour 1 and 1/2 cups of coconut milk into a bowl, set aside.
Chop 1 serrano chili finely. Mix it together with 1 tsp of so of chopped fresh ginger and a bit of water until you have 1 Tbs of green chili ginger paste.
Add the besan flour into the coconut milk and mix it into a smooth batter.
Add in the finely chopped cauliflower.
Add in 1 Tbs of the chili and ginger paste. Stir it in well.
Add in the sugar and salt...
and the lemon juice.
Mix everything together well and pour it all into the lightly greased pan. Set it aside.
In a small skillet or pan heat 3 tsp of vegetable oil. When the oil is hot, add in the mustard seeds and cumin seeds.
When the mustard seeds start to pop, pour over the top of the cauliflower batter.
Pop the whole thing into the oven for 25 to 35 minutes or until the cauliflower mixture is set and lightly golden.
Scoop into indvidual bowls and serve it up. Creamy and smooth with a hit of heat, this is the perfect side dish to make the transition into healthier New Years eating a whole lot easier.