Indian Cauliflower Nu Bhanolu, Gluten Free, Vegan And Paleo

• 1 1/4 cups Finely chopped cauliflower florets
• 1 tablespoon green chili asnd ginger paste
• 1 1/2 cups coconut milk
• 6 tablespoons Garbanzo flour (aka Besan flour)
• 1 teaspoon sugar
• 1 teaspoon Fresh lemon juice
• 2 teaspoons salt (or to taste)
• 3 1/4 teaspoons Vegetable oil for greasing and tempering (I use coconut oil)
• 1/2 teaspoon Brown mustard seeds
• 1/2 teaspoon cumin seeds
• 1 pinch Hing (asafoetida) (optional)

1. Preheat the oven to 360 degrees.rnLightly grease a pie plate or 6 inch cake pan or 8 inch pie plate, with vegetable oil. Set it aside.
2. Finely chop the cauliflower florets and set them aside.
3. Pour 1 and 1/2 cups of coconut milk into a bowl, set aside.
4. Chop 1 serrano chili finely. Mix it together with 1 tsp of so of chopped fresh ginger and a bit of water until you have 1 Tbs of green chili ginger paste.
5. Add the besan flour into the coconut milk and mix it into a smooth batter.
6. Add in the finely chopped cauliflower.
7. Add in 1 Tbs of the chili and ginger paste. Stir it in well.
8. Add in the sugar, salt, and lemon juice
9. Mix everything together well and pour it all into the lightly greased pan. Set it aside.
10. In a small skillet or pan heat 3 tsp of vegetable oil.rnWhen the oil is hot, add in the mustard seeds and cumin seeds.
11. When the mustard seeds start to pop, pour over the top of the cauliflower batter.
12. Pop the whole thing into the oven for 25 to 35 minutes or until the cauliflower mixture is set and lightly golden.
13. Scoop into individual bowls and serve it up.

cauliflower florets, green chili asnd, coconut milk, garbanzo flour, sugar, lemon juice, salt, vegetable oil, brown mustard seeds, cumin seeds

Taken from food52.com/recipes/25821-indian-cauliflower-nu-bhanolu-gluten-free-vegan-and-paleo (may not work)