Bring some water in a large saucepan to a boil. Submerge the cauliflower and cook for about two minutes, until slightly softened. Drain and set to one side.
Heat the coconut oil in a large, heavy based pan (I use cast iron). Add the sliced onion, mustard seeds, nigella seeds and cumin seeds, and toss together for two or three minutes.
Add the cauliflower to the pan, along with the cashew nuts, and cook for a further couple of minutes until they are both golden. Toss in the turmeric and chilli.
Add the coconut milk to the pan. Continue to stir the contents for 5 minutes or so, until most of the liquid has been absorbed by the cauliflower. Serve immediately, garnished with fresh coriander.
Recipe by The Paleo Network at https://paleo.com.au/recipe-potato-free-aloo-gobi/