Fill a large pot with water and add a pinch of salt, bring to boil.
Once boiled, add the cauliflower to the pot and cook for about 8 minutes. The cauliflower should be soft and easy to mash, you don’t want it al dente.
Remove the cauliflower from heat and strain. Return to the pot and mash the cauliflower. Don't go so far to turn the cauliflower to a paste.
Return the pot to the stove and make a well in the middle. Add 1 tablespoon of butter, the diced tomatoes, green capsicum and 1 tsp of salt. Mix everything together and saute for 2 minutes.
Add half a cup of water and mix well before covering the pot and boiling for 10 minutes.
Remove lid and mash everything together until it's a smooth consistency.
Add 1 tsp chili powder, ¼ tsp of turmeric, 1 tsp pav bhaji masala and 2 tbsp of finely chopped coriander. Mix everything together and sauté for 1 minute. Make a well in the middle of the pan by pushing the mixture to the edges. Place 1 tbsp of butter in the centre, as it is melting add ½ tsp pav bhaji masala, 1 tsp of ginger garlic paste, 1 finely chopped red onion, 1 tbsp of finely chopped coriander and some lime juice. Saute these ingredients in the centre of the pan by mixing well for 1 minute. Combine all the ingredients well and add ½ cup water to adjust the consistency. Boil and mash the mixture for 5 minutes. I like to keep mine quite a chunky consistency, but it can be mashed down to a fine paste if you prefer. If using, add red food coloring at this point. It’s ready to serve! Garnish with a knob of butter, red onion, a slice of lime and fresh coriander.
Serve alongside keto buns toasted in butter. Eat by dipping pieces of bread and scooping up the mixture, or by smearing the mixture onto halved buns.