This stew is different from a traditional stew that is made with a combination of pureed tomatoes, oats, coconut milk, and mildly spiced with bay leaf and cardamom. It makes a great dish to serve with appam.
To begin, steam the cauliflowers in a steamer along with a pinch of salt for about 3 to 4 minutes, until it is almost done. Once done, keep it aside.
Heat a teaspoon of oil in heavy bottomed pan; add the garlic and the bay leaf, and sauté for a few seconds. Add the tomato puree, oats, 1 cup of water, turmeric powder, black peppercorns, cardamom powder and chili powder. Stir well to combine and bring it to a brisk boil.
Once the tomatoes come to a brisk boil, add the cauliflower florets, the coconut milk and salt to taste.
Stir and simmer for 10 minutes until the cauliflower is cooked through and absorbed all the spices. Once done, check the salt and spices and adjust to suit your taste.
Stir in the freshly chopped coriander leaves and serve.