2 tb Toasted sesame seeds
2 tb Toasted cumin seeds
2    Cloves garlic, finely ch.
1 1/2 ts Grated fresh root ginger
2 tb Roasted peanuts, finely ch.
1/2 ts Turmeric
1/4 ts Chilli powder
1/2 ts Ground cloves
1 ts Salt
2    Medium-sized onions
2/3 tb Oil
1    Large cauliflower (about
2lb.3oz.cut into florets)
Juice of 1/2 lemon

Toast the sesame seeds then the cumin seeds in a frypan, without any added
oil. The sesame seeds are ready when they are golden brown, and the cumin
seeds when they pop, smell good, and have all heated through, in 1-2
minutes if you start with a hot pan. Grind the toasted sesame and cumin
seeds, separately or mixed.
: Mix the toasted seeds, garlic, ginger and peanuts, adding the
turmeric, chilli powder, ground cloves and salt, and put aside. Chop the
onions and put them in a large pot or pan to cook in the oil. Cook until
transparent and lightly coloured, taking care not to let them burn. Stir
the spice mixture through the onion, then add the cauliflower which has
been broken and cut into florets, each the size of a walnut.
: Add the lemon juice and about 1/4 cup of water, cover, and cook
over a moderate heat , stirring and tossing the cauliflower occasionally,
until it is tender-crisp. Add a little extra water during cooking if
necessary. If you find that there is liquid left when the cauliflower is
cooked, thicken it with a little cornflour paste and toss the cauliflower
in it. Taste and add extra salt if necessary. Serve with dahl, rice, a
tomato salad, cucumbers in yoghurt and toasted coconut.