Roasted cauliflower in turmeric kefir

Steps

1. Place the cauliflower on a baking tray. Sprinkle with the garam masala, season with salt and toss to coat.
2. Drizzle oil and toss to coat. Roast for 20-30 minutes, until golden brown and slightly charred, mixing halfway.
3. Meanwhile add milk and lemon juice to a bowl and mix. Allow it to sit until it curdles.
4. Place the wok over medium-high heat. Add oil, once hot add the onion and sauté until translucent.
5. Add the turmeric and chilli powder and cook for 30 seconds. Lower the heat and add the chickpea flour.
6. Cook, stirring constantly, for 2-3 minutes. Lower the heat to a gentle simmer and fold in the kefir, stirring constantly.
7. Fold the roasted cauliflower into the liquid and remove from the heat. Taste and add salt if necessary.
8. Heat a small frying pan over medium-high heat. Add the remaining 2 tablespoons of oil.
9. Once the oil is hot, add the cumin and black mustard seeds and cook until they start to pop and the cumin starts to brown.
10. Remove from the heat and add the chilli flakes, swirling the oil in the pan until the oil turns red.
11. Quickly pour the hot oil with the seeds over the cauliflower in the saucepan.
12. Garnish with the chopped coriander and serve warm with rice.