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1
Pour the oil into a large frying pan and set it over medium heat.
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2
When it is hot, put in all the cauliflower florets.
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3
Stir and fry them until they turn reddish in spots, about 6 minutes.
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4
Remove them with a slotted spoon and spread them on a plate lined with paper towels.
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5
Turn off the heat under the frying pan and remove all but 1 tbsp of the oil.
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6
Put the drained florets in a bowl.
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7
Sprinkle the salt, turmeric, cayenne, coriander and amchoor or lemon juice over the top.
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8
Toss gently to mix.
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9
Taste and adjust the flavours if needed.
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10
Set the frying pan with 1 tbsp of oil over medium heat.
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11
When it is hot, put in the asafoetida, and a second later, the cumin seeds.
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12
Let the seeds sizzle for 10 seconds.
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13
Now put in the ginger strips and stir for 30 seconds.
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14
Put in all the cauliflower and stir gently to mix.
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15
Add a generous sprinkling of water, cover, and turn the heat down very low.
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16
Cook for about 1-2 minutes, or until the cauliflower is just crisp-tender and all the flavours have blended.
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17
Sprinkle the cilantro and green chillis, if desired, over the top.
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18
Toss and serve.
