Heat the oil in a skillet
Add the cumin seeds and when they sputter, add the onions and saute until they just begin to brown.
Add the ginger and garlic and saute for a few seconds until the garlic is fragrant.
Add the turmeric, chilli, coriander and cumin powders and stir into the oil.
Add the tomato puree and saute until the tomato turns a few shades darker and begins to express the oil.
Add the cauliflower, stir well to coat the cauliflower with the tomato puree, add salt to taste. When the mixture comes to a simmer, turn down the heat, cover the skillet, and cook about 15 minutes or until the cauliflower is quite tender but not mushy.
Add more salt if needed. Turn off the heat. Garnish with some chopped spring onions or coriander leaves.
Enjoy with some rotis or parathas or some rice and dal.