1. Combine coriander, cummin, mustard, coconut, red chillies, grind it to afine powder.

2. Add Turmeric, lime juice and half of the giger-garlic paste & mix, then marinade the cauliflower in this and coat each piece well, cover and marinade for 1 hour.

3. Heat oil in a pan or kadai over medium flame.

4. When it is heated add cloves, cinnamom & onions, fry until light brown then add ginger-garlic paste stir in for a second and then add the marinated cauliflower to it reseving liguid cook for 4-5mins.

5. Add paprika, jaggery, salt & reserved liguid and bring the contents to boil.

6. Cook on medium until cauliflower becomes tender.

ENJOY! this spicy vindaloo with Plain or Ghee rice, Pulav or Steamed Iddiappam (Indian rice noodles) or any kind of rotis or Parathas.
HAPPY COOKING!!!