Cut cauliflower into even sized florets.
Boil it along with green peas for 3-4 minutes and drain.
In a pan add oil and saute onion and ginger garlic paste until brown.
Add in the tomato and spices and salt and cook until it becomes mushy.
Cook until it is dry.
Now preheat oven to 200°C.
Grind coconut with water to a smooth paste.
In an 8" * 8" pan, add half of the vegetables.
Top them with half the onion tomato spice mixture.
Add half the coconut paste.
Now repeat the steps again.
Finally top it with bread crumbs.
Bake in the oven until the top is nicely brown. It may take 30-40 minutes.
Remove from oven, top with coriander leaves and serve hot.
