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How to make it

  • Place a steamer with 2 cups (400 ml) water over high heat.
  • Put the grated cauliflower in a stainless-steel bowl and place it in the top of the steamer.
  • Cover and steam for 10 minutes.
  • Remove from the steamer and let cool to room temperature.
  • In a deep bowl, combine the cauliflower, chile, cilantro, coconut, lemon juice, salt, and sugar.
  • Place a small nonstick sauté pan over medium-high heat and add the oil. When small bubbles appear at the bottom of the pan, add the mustard seeds.
  • When they sputter, add the asafetida and immediately pour this tempering over the cauliflower mixture.
  • Cover immediately to trap the flavors and let stand for 5 minutes.
  • Stir well and serve.

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