Ingredients
½ large cauliflower, cut into 4cm florets (roughly 2-3 cups worth)
3 golden shallots (eschalots), chopped
¼ cup ghee (or olive oil)
½ tspn ground turmeric
1 tspn brown mustard seeds
1 tspn sea salt
juice of ½ lime
handful of fresh coriander leaves
Preparation
