1/2 c. grated coconut
2 tbsp. sesame seed
2 tbsp. roasted cumin seeds
1/2 tsp. ground cloves
2 cloves garlic
1 1/2 tsp. gingerroot
2 tbsp. shelled, roasted peanuts
1/2 tsp. tumeric
1/4 tsp. cayenne
1 tsp. salt
1 1/2 c. chopped onion
1 med. cauliflower in pieces
Juice of 1/2 lemon
2 to 3 tbsp. oil for frying

Puree in blender first 10 ingredients, adding enough water to make smooth paste. Fry the onion until translucent. Add cauliflower and mix. Add salt.

Add blended mixture and then cook, covered on low heat until cauliflower is tender, adding additional water as necessary. Add lemon juice and cook a few minutes more. Sprinkle with fresh coriander. 4 to 6 servings.