Cauliflower Coconut Curry

• 1 large onion
• cayenne pepper, to taste
• 2 teaspoons coriander
• 1/8 teaspoon mustard seeds
• 1/8 teaspoon fenugreek seeds
• 1/4 teaspoon cumin
• 1/4 teaspoon cinnamon
• 4 peppercorns
• 2 cloves
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 teaspoon tamarind paste
• 1 inch fresh ginger root
• oil, for sauteing
• 1 lb cauliflower
• 14 ounces coconut milk

Combine all but the last three ingredients in a food processor; run the processor until it forms a paste. Add a little oil and/or a little water if ingredients have trouble processing. Saute in a pan with the cauliflower and oil for a few minutes until aromatic. Add the coconut milk and simmer until cauliflower reaches desired tenderness. If the curry gets too dry as it simmers, add a little water so that it finishes with a thick, gravy-like sauce.