Cauliflower - 1, small, broken into medium sized florets
Greek Yoghurt - 1/2 cup
Soy Sauce - 1 tbsp
Onion - 1/2, grated
Garlic - 4 cloves, grated
Ginger - 1 inch, grated
Vinegar - 2 tsp
Turmeric - a pinch
Green Chillies - 2, finely chopped
Sugar - 1/4 tsp
Oil - 1 tbsp
Parsley - a handful, chopped, for garnishing
Make a marinade of beaten yoghurt, soy sauce, vinegar, grated onion, grated garlic, grated ginger, chopped green chillies, salt, sugar, turmeric.
Heat oil in a cast iron skillet. Add the cauliflower florets and remaining marinade in the bowl to the hot oil.
Cover and cook on high heat for 10 minutes. Then uncover and cook at medium heat till the oil starts to separate from the spice mix.
If the spice mix sticks to bottom, add a tsp of water and scrape out the pan. The florets should be cooked but remain crunchy. The dish should be dry with no gravy. Serve hot.