You can have this "Ada FulKopi" with pancakes and even Rice. This can be served as a dish when you have guests over and also for your weekday lunch or dinner.

Trivia: Mark Twain said " Cauliflower is nothing but a cabbage with a College Education"

1. Cauliflower ~ 1 cut into florets.
2. Baby Carrots ~ about 10 of the small ones cut into halves
3. Green Peas ~ ½ a cup
4. Ginger ~ 1” chopped fine in juliennes
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6. For Paste:
7. Onion ~ 1 and ½ medium sized
8. Garlic ~ 2 big cloves
9. Ginger ~ 1 & 1/2”
10. Grind all of the above to a paste
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12. For Puree:
13. Tomato ~ 2 medium sized nice plump red tomatoes pureed.
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15. For Tempering:
16. Cardamom ~ 2
17. Cloves ~ 2
18. BayLeaves ~ 2
19. Cardamom Sticks ~ about a 2" stick
20. Peppercorns ~ 10
21. Coarsely pound the above
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23. Yogurt ~ 2/3 cup
24. Turmeric Powder
25. Red Chilli Powder according to taste (optional)
26. Salt

1. Cut the cauliflower into medium sized florets (not very small else they will turn mushy while cooking)
2. Chop the carrots
3. Heat Oil in Frying Pan. Use Olive Oil if you prefer
4. Lightly fry the cauliflower (no deep frying, more like sauté them) florets till Golden. Tip: I always add Turmeric Powder to the hot oil and then add the cauliflower to prevent the oil from spluttering. This also makes the cauliflower golden with light frying. Also cover while frying.
5. Remove the florets and keep them in a bowl.
6. Grind the onion, ginger and garlic to a paste. Keep about 1 tbsp of the paste for frying, use the rest in the next step
7. Mix the yogurt with this paste and a little salt. Also add chilli powder if you want to the yogurt according to your spice level.
8. Marinade the cauliflower florets with the above marinade for about half an hour.
9. Heat Oil in Frying Pan. You can use the same oil.
10. Add the temperings (see ingredients)
11. Add the finely chopped ginger and fry a little
12. After frying the ginger for a little add about 1 tbsp of the onion/ginger/garlic paste and a little sugar
13. When the onion turns a light brown, add the carrots and peas
14. Saute for a little while (2-3 minutes)
15. Add the cauliflower along with the marinade
16. Then cover and cook till the spiceis cooked and coats the veggies uniformly.
17. Add salt according to taste and add the tomato puree
18. Cover and cook till the veggies are done. They should be crunchy.
19. Add a little sugar if the taste is little sour to your liking
20. This has very little gravy so adjust that accordingly
21. Garnish with coriander leaves