(Serves 4) Half a large head of cauliflower 1 x 400gm tin kidney beans, drained and rinsed 1/2 onion, finely diced 3 cloves garlic, finely chopped 1/2 red capsicum, cut into 1/2 inch 1 bunch buna shimeji (or 5 Swiss brown mushrooms), cut 2 sausages, diced 2 tbsp olive oil 2 tbsp Mekhala Malaysian Aromatic Seasoning Mekhala Himalayan Pink Salt to taste Method 1. Process cauliflower in a food processor or grate with a box grater. 2. Heat oil in a wok, then add onions, garlic and sausage. Fry for 5 minutes. 3. Add capsicum and Mekhala Malaysian Aromatic Seasoning, fry for 3 minutes, then add mushrooms and fry for 2 minutes. 4. Add processed cauliflower and beans, fry for 3 minutes and season with Mekhala Himalayan Pink Salt. 5. Serve with coriander and lime.