Cut the cauliflower into florets. Remove the central stem and put the florets in a large bowl of cold water acidulated with a little vinegar. Leave for 15 minutes, rinse with plenty of water and drain well. Blot with kitchen paper to remove excess water. Spread out the florets in a baking tin lined with greaseproof paper. In a small bowl, mix the olive oil together with the spices, (coriander, cumin, turmeric), and salt and pepper. Brush the mixture all over the florets.

Use the high setting for heat to melt the butter and sauté the onions for one minute. Add the garlic and the celery, and leave them for another minute. Pour in the mushrooms and stir them at intervals, letting their liquids evaporate. Take out a few mushrooms and put them aside to use as garnish. Sprinkle the flour onto the mix and leave it to brown for ½ minute.

Soak the mushrooms into the warm water. Weigh all the ingredients and chop the onion. 

Slice the onion. Chop the parsley. Weigh the ingredients you’re going to use.

In a large frying pan, bring the oil to heat using the high setting. Put in it the chicken, cut into small bites. Turn them around regularly and leave to sauté on the outside for approximately 3 minutes, until they are well browned. Add the mushrooms and, once soft and all liquids have evaporated, set them and the chicken bites to one side (half) of the pan. Use the other half to sauté the onion for one minute, and the garlic cloves for another ½ minute.

Add the tomato sauce, salt, pepper and parsley, stirring them together. Lower the heat setting to medium and leave to cook for 5 minutes.

In a bowl, mix the mashed potato, milk, eggs, melted butter, and grated graviera.

Measure the ingredients in bowls. Preheat the oven to 180oC.