head of cauliflower
1/4 cup (or so) of water
1T butter or olive oil
1t cumin
1/2t garam masala
1/2t ground coriander
salt to taste (I used smoked salt)
1T finely chopped parsley
black pepper
pinch of dried chilli flakes (optional) – I also used smoked chilli
Separate the cauliflower florets from the head and place them in a food processor in batches, ensuring you don’t fill the bowl more than a third. Blitz until the florets are broken up into the desired grain like texture. Empty the bowl and repeat until all of it is ground up. Bring the water to boil in a wide non stick frying pan and add the cauliflower. Place a lid on the pan, allowing it to steam for about 2 minutes. Remove the lid and continue stirring the cauliflower until all the water evapourates off. At this stage the cauliflower will be cooked through and will just start catching on the pan. Add the butter or olive oil and stir to coat. Add all the spices and parsley and keep stirring. Adjust the seasoning. Remove from the heat and serve.

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