(VEG) Cauliflower and mushroom roasted in coconut and cheese sauce

For ingredients we need:

- 1 medium sized cauliflower (use the flowerets, discarding the hard stem in the bottom).
- 1 cup grated mild white cheddar or any cheese which is mild in flavor. (You can also use non-diary cheese if you want).
- 1 cup coconut milk.
- 1 tbsp all purpose flour.
- 1 cup diced button mushroom.
- 1 tsp grated ginger.
- 1 green chilli, chopped.
- 1 tsp cumin powder(optional).
- Half tsp cayenne pepper.
- Salt to taste
- Preheated oven at 350F.

To prepare:

- Heat a little vegetable oil in a skillet on a medium high heat.
- Put the flour in the oil and stir it - making sure not to burn it.
- Put in the cauliflower, ginger, mushroom, green chilli, cumin powder, a little salt and cayenne pepper.
- Saute together, then pour in the coconut milk. As the gravy slightly thickens, take the skillet off the heat. If it looks too thick add water to dilute it. The texture should be creamy.
- Pour the vegetable in a baking dish and bake it until the cauliflower caramelizes.
- Garnish it with the reserved grated cheese. If you want, you can also add little chopped cilantro for color.
- Mix the grated cheese with the vegetable, reserve a little for garnish.
- Pour the vegetable in a baking dish.
- Serve hot with good bread or steamed rice.