1
Mix the flour with a little bit of water to make a smooth paste. Add the chilli, coriander, cumin, mustard, tumeric, and salt. Add the remaining water and mix to blend the ingrediants.
2
Heat the oil in a wok or large pan and fry the curry leaves and cumin seeds. Add the spice paste and simmer for about 5 minutes. If the sauce is too thick add a little bit of hot water.
3
Add the cauliflower and coconut milk. Bring to a boil, reduce the heat, cover and cook until the cauliflower is tender but crunchy. Cook longer if you prefer. Add the lemon juice and mix throughly and serve hot and garnish with the sliced lime.

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Nutrition Facts
Serving Size 1 (288g) Recipe makes 4 servings The following items or measurements are not included below: curry leaves
Calories 293
Calories from Fat 220		(75%)
Amount Per Serving		%DV
	Total Fat 24.5g	37%
	Saturated Fat 10.6g	53%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 7.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 81mg		3%
Potassium 608mg		17%
Total Carbohydrate 18.9g		6%
	Dietary Fiber 6.6g	26%
	Sugars 8.0g
Protein 5.5g		10%
Vitamin A 232mcg		4%
Vitamin B6 0.4mg		20%
Vitamin B12 0.0mcg		0%
Vitamin C 84mg		140%
Vitamin E 3mcg		11%
Calcium 62mg		6%
Iron 2mg		11%
detailed view... how is this calculated?

Cauliflower in Coconut Sauce