Cauliflower with Green Curry

I am not big fan of making cauliflower, cabbage, green beans over and over. I either avoid buying these or if I ever buy, I try to find new recipe every time. I feel there are so many other good vegetables available in farmers market that I can live without these grocery store finds. Recently a huge cauliflower ended up in my fridge(and please don't ask how!!). It sat there for almost 2 weeks while I secretly hoped the significant other will make his favorite sabji and be done with it. But that did not happen and I had to take a decision about the big blob! So finally on Sunday I decided to make something out of any book that will have some different recipe. First book I checked was My Bombay Kitchen and looked through index. Niloufer has nice recipe of green curry cauliflower that caught my attention and decided to give it a try. The original recipe is for meat and she has suggested other variations and using mixed vegetables was one of the variation and I decided to use use only one (for obvious reasons!). The recipe calls for coconut milk and cashew paste but I did not have any coconut milk so decided to omit and proceed. The end result was amazing even without the coconut milk. It is such a keeper recipe ...

(Adapted from Niloufer Ichaporia King's My Bombay Kitchen)
Masala -
1.5 cup Cilantro (packed)
3 Green Chilies (adjust according to taste)
2 Cloves Garlic
Small piece of Ginger
8-10 Cashews
1/2 tsp Turmeric

Other ingredients -
1 Large Cauliflower (1-2 lbs)
1 Large Onion
1 tbsp Ginger Garlic Paste
3 cloves
7-8 Curry Leaves
1 tbsp Oil
Salt per taste
2 tbsp frozen/freshly grated coconut
1/2 lime (optional)

Cauliflower Green Curry

Preparation -
Cut cauliflower into large florets. Rub the ginger garlic paste to the florets and set it aside.
Grind all the masala ingredients to fine paste using very little water.
Thinly slice the onion.
Heat oil in a heavy bottom pot or a dutch oven. Add curry leaves and cloves and let them sizzle for a moment.
Add sliced onion and saute until translucent. Now add cauliflower florets and saute for 3-4 minutes on medium heat.
Now add green masala and saute for another 3-4 minutes. Make sure the masala doesn't burn or else use tiny bit of water.
Now add salt and enough water to cook and cover.
Let it boil until the cauliflower is cooked enough. Add coconut, mix and boil for another minute. Serve warm with quinoa, rice, chapati or like me with dosa.

Tips -

• She has added couple of potatoes to the mix which I avoided.
• I am sure the original recipe with coconut milk tastes great. She uses it to cook the cauliflower.