To begin making the Cauliflower Coconut Milk Stew Recipe, first get all the ingredients prepped and ready.

Make the tomato puree and coconut milk and keep them ready.

Steam the cauliflowers in a steamer along with a pinch of salt for about 3 to 4 minutes, until it is almost done. Once done keep it aside.

Heat a teaspoon of oil in heavy bottomed pan; add the garlic and the bay leaf and saute for a few seconds. Add the tomato puree, turmeric powder, black peppercorns, cardamom powder and chili powder. Stir well to combine and bring it to a brisk boil. 

Once the tomatoes come to a brisk boil, add the cauliflower florets, the coconut milk and salt to taste.

Stir and simmer for 10 minutes until the cauliflower is cooked through and absorbed all the spices. Once done, check the salt and spices and adjust to suit your taste.

Stir in the freshly chopped coriander leaves and serve. 

Serve the Cauliflower Coconut Milk Stew along with a bowl of rice or a french bread for a weeknight dinner or even as a dish for parties. You can even serve it along with Kerala Appam for breakfast or a Sunday Brunch.

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