Preparation:
Heat the oil in a wok or large pan over a high flame. When hot, put in the cumin seeds. After a few seconds, out in the ginger. Stir one or twice. Now put in the cayenne, coriander and turmeric. Stir quickly and put in the cauliflower and salt. Stir the cauliflower for minute. Add about 1/2 cup water, cover and continue to cook on fairly high heat for about 5 minutes or until the cauliflower has just cooked through and the liquid has evaporated.
Remove the cover, turn the heat down, and add the lemon juice. Taste for seasonings. The cauliflower should be very slightly undersalted.
Empty the cauliflower to a serving dish. Sprinkle cheese over the top and toss. Serve immediately. |
