Serves 2 as main or 4 as a side
1/4 cup coconut oil or olive oil or ghee
6 curry leaves
1 head cauliflower, trimmed and cut into florets
3 tablespoons roasted red chili paste
1 tablespoon sriracha
juice from 1/2 lime
half a bunch of coriander or mint or both!
Optional : rub cauliflower with a mix of oil, minced garlic, turmeric & nigella seeds before frying
Heat the coconut oil in a large pan over medium heat. Add the curry leaves and fry for a few seconds until aromatic. Add the cauliflower and cook, stirring ocasionaly until the cauliflower is golden, crispy and cooked through. In a small bowl, whisk together the red chili paste, sriracha and lime juice. Once the cauliflower is cooked add the sauce to the pan and continue cooking, tossing the cauliflower until coated and sticky. Serve the cauliflower topped with a handful of chopped coriander or mint.