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     Title: Cauliflower Curry (Cinnamon Flavor)
Categories: Indian
     Yield: 1 Batch

     1 tb Mustard seeds; heaping
     1    Fresh coconut; meat of,
          - grated for milk
     1 tb Ginger
     2 tb Garlic
     1    Handful mint leaves
     4 tb Cinnamon
          Salt
     1    Onion
     1 ts Anise seed
     1 ts Fennel seed
     1    Handful paneer cheese
     1    Handful green onions
     5 lb Cauliflower

 Milk grated coconut by soaking in 1 to 2 cups water and pressing
 through a fine strainer. Heat ghee and pop the mustard seeds, then
 the anise and fennel seeds. Saute for a moment and add onions,
 ginger, garlic, and paneer cheese. Let everything cook for about 5
 minutes, then add coconut milk, cauliflower, salt, and cinnamon. When
 cauliflower is cooked, remove from heat. Garnish with green onions
 and mint just before serving.

 Recipe FROM: <https://dev.himalayanacademy.com/media/books/
 monks-cookbook/web/toc.html>

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