Lucinda sautees cauliflower with aromatic herbs and spices like ginger, cilantro, and mustard seeds.
In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard and cumin seeds 1 minute until fragrant.
Add the ginger, garlic, and shallots. Cook 2 minutes until soft.
Add salt, coriander, turmeric, cayenne, and cilantro. Cook 1 minute more.
Add the cauliflower, stirring to coat it with the oil. Add 1/2 cup water and steam the mixture, covered, for 6 to 10 minutes, or until the cauliflower is just tender.
Season the cauliflower mixture with salt and pepper. Serve garnished with the 3 tablespoons of chopped cilantro.