Disassemble the cauliflower into smaller pieces and boil in the water for 7 minutes. Drain and rinse with cold water afterwards.

Combine cloves, cumin and black pepper in a mortar. Crush to powder. Add turmeric, cardamom, salt, cinnamon, and cayenne pepper. Roast the finely chopped onion in a pan with olive oil for 5 minutes. Add chopped garlic, fry for another minute. Add grated ginger and grated lemon zest, stir on low heat for another minute. Dust with the prepared masala, stir briefly and add peas and cauliflower. Mix thoroughly and when the flavors are combined, add the coconut milk. Cook for 15 minutes, finally add the chopped parsley, season with salt if necessary and let it chill for at least another 20 minutes.

Rice prep.: Boil the rice for 10 minutes in twice the amount of water, then let it stand for 10 minutes covered and mix in the lemon juice.

shopping list: cauliflower 1 pc, onion 1 pc, garlic 3 pcs (cloves), olive oil 5 tbsp, lemon 1 pc, ginger 30 g, frozen peas 250 g, cloves 5 pcs, cumin 1 teaspoon, black pepper 1/2 teaspoon, turmeric 1 teaspoon, cardamom 1/2 teaspoon, salt 1 teaspoon, ground cinnamon 1/2 teaspoon, cayenne pepper 1/2 teaspoon, parsley, coconut milk 400 ml, basmati rice 400 g

servings: 5

cooking time: 40 minutes