Instructions: 1. Discard the leaves and inner core of the cauliflower. Cut the florets and tender stems into 1 1/2 pieces. Rinse cauliflower and set aside in a colander.

2. Heat the oil in a wok over medium-high heat. Add the cumin seeds, ginger and chillies and stir-fry for 1 minute. Add cauliflower, mixing well. Reduce the heat to medium low and stir-fry until the cauliflower browns, about 10-12 minutes.

3. Add coriander, cayenne, tumeric and salt. Continue to brown for another minute, blending all spices thoroughly. Stir in peas. Cook, stirring, as cauliflower continues to brown, about a minute.

4. Cover and simmer for about 6-8 minutes, until cauliflower is tender. If any liquid remains in pan, raise the heat and rapidly boil it off. Stir in the garam masala. Remove to a serving dish and serve at once, sprinkled with coriander.

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