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1
Blanch the cauliflower in boiling water for 5 minutes Drain and set aside to cool.
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2
Heat 3 tbsp oil in a pan and add the cumin seeds, when they start to pop add the onion and fry for 4 minutes.
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3
Add the ginger and garlic and fry for 1 minute.
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4
Reduce the heat to medium, add the meat and stir fry till it is crumbly and the liquid has evaporated.
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5
Reduce the heat to low and add the turmeric, coriander, cinnamon, cardamom, and chilli powder, and the diced tomatoes. Stir and fry for 3 minutes Cover the pan with a lid and cook for 10 minutes Remove from the heat and allow to cool.
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6
Put the cauliflower on a plate stem side up, fill the spaces between the florets with as much of the meat mix as possible.
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7
Turn the cauliflower over and gently pull the florets apart and fill with the rest of the meat.
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8
Heat the remaining oil and add the mustard seeds, when they pop add the add the cumin and curry leaves (if using).
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9
Place the cauliflower right way up on the seasoned oil, cover with a lid and cook on medium heat till the cauliflower is cooked.
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10
Serve the cauliflower on a serving dish with any remaining meat and juices from the pan around the cauliflower.
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11
Garnish with the eggs and tomatoes.
