This mild, creamy curry balances cauliflower's earthiness with sweet coconut. The "kurma" technique came from Mughal kitchens but was adapted vegetarian. Fun fact: Poppy seeds (gasagase) are used in Karnataka for thickening - a local twist. Tempered with fennel and bay leaves, it's perfect for kids or those avoiding spice. Served with parottas or appams, it's a Sunday breakfast favorite. Modern versions add peas or carrots for color. The slow simmering allows flavors to meld. A versatile dish that pairs well with both rice and breads.