Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        cauliflower -- broken into
                        florets
   1      medium        onion -- chopped
   1      2" piece      ginger -- grated
   7      tablespoons   water
   5      tablespoons   vegetable oil
   6                    garlic cloves -- chopped
   1      teaspoon      cumin
   1      teaspoon      coriander
   2      small         tomatoes -- peeled & chopped
     1/2  teaspoon      turmeric
     1/8  teaspoon      cayenne -- or to taste
   1                    fresh green chile -- chopped
   1      tablespoon    lemon juice
   1 1/4  teaspoons     salt
     1/4  teaspoon      garam masala

Preparation:

Soak cauliflower florets in water for 30 minutes and drain. Blend ginger and onion along with 4 Tbsp. water until smooth. Set aside. Heat oil in a skillet over medium heat until hot. Stir-fry garlic until it turns medium brown. Put in the cauliflower florets and stir-fry for 2 minutes. Remove the cauliflower with a slotted spoon and put in a pot. Fry the paste from the blender for 1 minute. Add cumin, coriander and tomatoes. Stir-fry until it changes color, reducing heat if necessary to prevent burning. Add turmeric, cayenne, green chile, lemon juice and salt. Sprinkle with water if necessary to prevent sticking. Turn heat to low. Return cauliflower to skillet with whatever liquid may have collected as it drained. Mix gently. Add 3 Tbsp. water and bring to a simmer. Cover and cook over gentle heat for 5 to 10 minutes. The cauliflower should be just done. Remove lid, sprinkle garam masala over the top. Stir to mix.