Recipe adapted from Madhur Jaffrey's Quick & Easy Indian Cookery.
1. Peel and finely chop the garlic and ginger. Cut the cauliflower into florets. Don't chop the chillies!
2. Heat a wok, and add the oil. When oil is hot, add the cumin and mustard seeds, and stir. As soon as the mustard seeds begin to pop, add the garlic, ginger, cauliflower and chillies.
3. Stirfry for 5-7 minutes until the cauliflower is lightly browned, adding a tiny drop of water if it begins to stick.
4. Sprinkle in the salt, pepper, garam masala and chilli powder (if using). Mix well, add 4 tbsp water, cover and cook for 2 minutes until cauliflower is done to your liking.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 11 Sep 1998 - comments and questions to Kake L Pugh (firstname.lastname@example.org).