• Preheat oven to 375 degrees.
• Grate the cauliflower and place in a large bowl. Add the salt and mix well. Set aside for 20 minutes.
• Spoon the cauliflower into a piece of muslin cloth, or into a clean tea towel. Squeeze out as much liquid as you can.
• Place the squeezed cauliflower into a clean bowl and add the remaining ingredients, mixing well to combine.
• Cover a baking sheet with parchment paper then spray with nonstick cooking spray. Form latkes about 2 inches wide. Make sure they are flat and tight as can be.
• Bake for about 45 minutes or until golden brown, flipping halfway through baking.
• Serve with optional Greek yogurt or sour cream.

Stovetop recipe

• Heat a non-stick pan over medium-high heat and add oil. Next, add cumin seeds, onions, and green chilies, and sauté for 3 minutes until they turn translucent.
• Then, add the ginger and garlic, and continue to sauté for another minute. Now add the tomatoes along with the spices. Continue to sauté for 3-4 minutes until the tomatoes turn soft and mushy.
• After that, add the ground meat and mix while breaking down the meat with your spatula. Cover and cook the keema for 5 minutes, then uncover, and saute until the liquid evaporates and the keema is cooked.
• Stir in thawed green peas and cook for another 3-4 minutes, or until the peas cook through. Turn off the heat and garnish with cilantro leaves.

Instant Pot Recipe

• Turn on the Instant Pot on Sauté and adjust it to high. Wait till it displays 'hot'. Add oil, chopped onions, bay leaf, and serrano pepper. Sauté for 3 minutes.
• Add minced ginger and garlic, stir, and cook for another minute.
• Add pureed tomato, salt and spices, and sauté for 2 minutes. If adding tomato paste instead, add ¼ cup water to help the paste integrate.
• Add ground meat and stir well to break up the meat. When ground meat looks well integrated with the sauce, turn off Saute. Add ¼-½ cup water and deglaze the pot. Scrape off any brown bits stuck at the bottom.
• Close and lock the lid. Cook on Manual or Pressure cook for 10 minutes at high pressure (sealing mode). After cooking, release the pressure manually (QR).
• Open the lid and turn on Saute. Check for seasoning and add frozen or fresh peas. Simmer for 3-5 minutes, until the curry reaches your desired consistency and peas cook through. Garnish with fresh chopped cilantro and enjoy with rice, roti, or naan!