• Preheat oven to 425ºF/220ºC

Making the masala paste:

• Add all the 'masala paste' ingredients to a blender. Keep half a cup of water handy. Grind them to a smooth paste and use a few tablespoons of water at a time if necessary. The puree should be thick. Set this aside.
• Heat a large kadai, wok, or a heavy-bottomed Dutch oven over medium heat. Add coconut oil. After a minute of pre-heating add mustard seeds. Once they start popping, pour in the masala paste mixture. Lower the heat to avoid too much splatter. 
• Add in a few tablespoons of water along with salt. On low to medium heat, simmer the masala for 15-20 minutes till the color deepens and the spices release an immense aroma. Our masala sauce is done!
• This sauce at this point can be stored and used for up to a week! A fantastic base to meal prep and save.

Putting together the bake:

• To a deep baking pan, add cauliflower, edamame, cilantro, and a little sprinkle of salt. Pour a generous portion of the masala sauce over them, about two cups. You can adjust the "sauciness" of the dish per your preference. Bake for 15-20 minutes until veggies are tender and sizzling in the sauce.
• Remove the baking dish out of the oven, and evenly layer on top the cooked basmati rice. Top with a few thinly sliced onions. Put back into the oven and bake for another 8 minutes and it's done!
• To serve them as I did, top with a dollop of vegan yogurt, pickled chillies & onions, and fresh lemon wedges.