Instructions

1. In a small bowl, mix all dry spices and set aside.
2. Chop the okra into 1cm thick bits. Finely slice the onion and garlic.
3. Tear off the cauliflower rosettes and put them into a food processor. Blitz until you get coarse crumbs resembling rice.
4. Add the olive oil to a large frying pan or wok and heat on medium high. When the oil is hot, add the onion and garlic, then stir for a couple minutes, until they become translucent.
5. Add the spices and cook for a few seconds, until the mustard seeds star popping, then add the okra and stir for a minute. Add 2 Tbsp of the stock and let it steam for 5 minutes until you get a sticky sauce.
6. Add the half of the cauliflower rice and half of the stock. Bring to the boil and cook for a couple of minutes. Add the remaining cauliflower. Stir, like you do with risotto, for a few minutes and keep adding more stock until the cauliflower is cooked through (but still has a bite) and the sauce is thick and sticky (it shouldn’t be too dry - nor wet).
7. Season with salt&pepper to your liking, then stir through the coriander leaves and lime juice just before serving.