1 head of cauliflower
1 medium onion sliced or chopped
1 serrano chili (whole but with a slit down the length)
2 cloves of garlic cloves minced
10-15 curry leaves
1 small stick of cinnamon
1/2tsp of turmeric powder
1/2 tsp of fennugreek seeds(available in Indian Grocery Stores)
1-2 fresno chilies (optional-I just used them for some extra color)
2 cups of coconut milk
salt to taste
1-2 tsp of lime juice
1 cup of water
Directions:
Cut cauliflower into large florets. Add all your ingredients into the pan (except for the coconut milk and lime juice). Cook until the cauliflower if fork tender.
Add the coconut milk and taste for salt. Add salt as necessary. Turn off the stove and add your lime juice. Serve over rice. Enjoy. 
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