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1
Heat a few tablespoons of the oil in a large saucepan until nearly smoking and saute the cauliflower florets briskly until lightly browned.
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2
Remove the cauliflower to a bowl.
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3
In a food processor, process the cauliflower stems, onion, ginger, garlic and serrano until finely chopped, almost to a puree.
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4
Do the same with the tomatoes and keep separate.
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5
Whisk the yogurt, water, and nutmeg together until very smooth.
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6
In the same pan you used for the cauliflower florets, cook the cauliflower-onion mixture until lightly browned, maybe 10 minutes or so.
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7
Stir regularly.
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8
Add the tomato puree and cook until most of the juices evaporate, up to another 10 minutes.
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9
Add the coriander, cumin, garam masala, turmeric, and some salt and heat through for a couple minutes.
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10
Add the yogurt-water-nutmeg liquid with half the cilantro and bring to a simmer, stirring constantly.
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11
Reduce the heat to medium-low and add the cauliflower florets.
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12
Stir to coat, cover, and simmer slowly until the cauliflower is cooked to your liking, about 10 minutes, but go as long as you like.
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13
Remove the lid and cook off more liquid if you like your curry thicker, or just leave it as is, tasting to make sure the seasonings are correct.
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14
Finish with the remaining cilantro and another sprinkling of garam masala.
