It is cauliflower season right now. Even the roadside vegetable sellers are hawking this once-rare commodity alongside regular vegetables. Instead of the grease-laden cauliflower fritters and stodgy cauliflower cheese, try this version to accompany a hearty Rice and Curry meal.  You will not be disappointed!

1 head cauliflower (about 200 grams)
½ cup scraped coconut
2 green chillies finely chopped
1 medium onion finely chopped
A few curry leaves
½ teaspoon mustard seeds
1 dessert spoon ghee or vegetable oil
¼ teaspoon turmeric powder
Salt to taste

Separate cauliflower florettes and soak in salted water for 15 minutes. This process ensures that any insects trapped within are disposed of. Cut cauliflower into tiny florettes. Make sure that the florette is cut in fine slices lengthwise. In a frying pan, heat the ghee or oil to smoking point. Add mustard seeds and let it sputter. Now add onion, green chilli and curry leaves. Add drained cauliflower florettes, salt and turmeric powder and toss well. When sautéed, add ¼ cup of water and cook on low heat until slightly tender and water is totally absorbed. Add scraped coconut, toss well and serve as an accompaniment to Rice and Curry.