Cut 1000 g of cauliflower into florets and grate it using a blender or a grater with large holes* (do not chop, but grate!).

Cut 150 g of carrots into small cubes.

Grind 80 g of chopped onion, 10 g (2 cloves) of garlic, ½ tsp of chili pepper or ¼ tsp of ground chili, and 3 g of salt (½ tsp) in a mortar (I used a bowl and a cocktail grinder, because I did not have a mortar).

Add 30 g of oil to a pan and fry the onion-garlic-spices mixture over high heat for 3-5 minutes. Add the 150 g of carrots and fry for another 3 minutes.

Add the grated cauliflower with spices (1 tsp of turmeric, 1 tsp of coriander, ½ tsp of dried garlic) to the pan and mix.

Fry for about 10 minutes until tender on a high heat and stir constantly. Add salt if necessary.