|Green chili||1 , seeded and finely chopped|
|Cayenne pepper||1⁄2 Teaspoon|
|Grated ginger root||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Chopped coriander leaves/Parsley||1 Tablespoon, garnish|
|Celery stick||2 , finely sliced|
|White turnip||1 Small, finely grated|
|Grated ginger root||1 Tablespoon|
|Unsweetened desiccated coconut||2 Tablespoon|
|Ground almonds||50 Gram|
|Ground coriander||2 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon|
|Green cardamoms||4 , seeded and husk discarded|
|Grated nutmeg||1 Pinch|
|Cinnamon stick||3⁄4 Inch|
|Natural yoghurt||4 Tablespoon|
|Tomato||1 Small, seeded and finely chopped|
Preheat the oven to 180Â°C/350Â°F/Gas mark 4.
Wash and dry the cauliflower.
Remove the outer leaves.
Using a spice grinder or pestle and mortar, grind the chilli, cayenne pepper, 3/4 teaspoon salt, 1 teaspoon grated ginger and 1/2 teaspoon garam masala with the lemon juice to make a paste.
Force the paste between the cauliflower florets without breaking them off.
Place the cauliflower in a steamer basket and steam for 8-10 minutes, until about three quarters cooked.
Meanwhile, make the masala paste.
Reserve 2 tablespoons of the ghee or oil.
Heat the rest in a frying pan and saute the celery and turnip.
Grind the grated ginger, coconut, almonds, spices and salt together.
Stir this mixture into the vegetables.
Cook for a moment or two, then slowly add the yoghurt, stirring to prevent it from separating.
Stir in the chopped tomato.
Place the steamed cauliflower in a casserole dish.
Cover the top with half the masala paste, using your hands to push the paste down into the crevices of the vegetable.
Drizzle over the reserved ghee or oil.
Bake the cauliflower in the oven for 15 minutes, or until the masala is browned and evenly cooked.
Pour the remaining masala paste around the cauliflower and bake for another 5 minutes.
To serve, sprinkle the cauliflower with the remaining garam masala and garnish with the chopped coriander or parsley.