To begin making the Cauliflower Kurma recipe, soak the ingredients given under 'masala paste' in 1/4 cup of warm water for 20 minutes and then grind them to a fine paste using little water in a grinder.

Bring 3 cups of water to a boil. Add the chopped cauliflower and cook them for 5 minutes and turn off the heat.

Drain the water and set aside the cauliflower.

Heat a wide pan or wok over low flame with coconut oil. Add all the ingredients mentioned under ‘for tempering’.

Now add the grated ginger, garlic, chopped shallots, tomatoes and a pinch of salt.

Keep stirring till the onions turn transparent and the tomatoes mushy.

Add turmeric powder, cumin powder and mix well. Add 1/2 cup of water and let it simmer for 3-4 minutes.

Now, add the boiled cauliflower and allow it to simmer for 5 minutes.

When the cauliflower is completely soft boiled, add the ground masala paste and salt.

Mix well and cook over low flame for another 5 minutes. Check the salt and seasoning and adjust according to taste.

Transfer the Cauliflower Kurma to a serving bowl and serve hot.

Serve the Cauliflower Kurma along with Kerala Style Appam, idiyappam, phulka or malabar paratha.