Ingredients:

1 tsp organic coconut oil 15 curry leaves 2-3 small pieces of cinnamon bark 4-5 cloves 5 cardamom pods 1 tsp turmeric 1 tsp sea salt 1 tsp mustard seeds 200g cauliflower, grated 200ml fresh chicken stock (see  recipe on page 58 or use one  organic stock cube)
SERVES 2

Method:

Heat the oil in a large saucepan and add all of the spices, except for the turmeric. Cook gently over a medium heat for 30 seconds, stirring.
Add the grated cauliflower and stir. Cook for one minute.
Add enough stock, so that the mixture is not too watery or too dry. Cook for one minute.
Add the turmeric. Stir and sauté for 2-3 minutes, until the stock is absorbed and the cauliflower is tender. Remove the cinnamon bark before serving.
Once cooled, store in an airtight container and refrigerate for up to 3 days.