6 tablespoons olive or peanut oil 7 cups cauliflower florets 1/2 to 3/4 teaspoon salt 1/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 1 teaspoon ground coriander 1/2 teaspoon ground amchoor (green mango powder) or 1 tablespoon lemon juice Generous pinch of asafetida 1/2 teaspoon whole cumin seeds 1 (1-inch) piece fresh ginger, peeled and cut into very fine julienne strips (cut into thin slices first, then stack the slices and cut into fine strips) 2 tablespoons finely chopped fresh cilantro 1 teaspoon finely chopped fresh green chiles (optional)

Step 1 Pour the oil into a large frying pan and set it over medium heat. When it is hot, put in all the cauliflower florets. Stir and fry them until they turn reddish in spots, about 6 minutes. Remove them with a slotted spoon and spread them on a platter lined with paper towels.

Step 2 Turn off the heat under the frying pan and remove all but 1 tablespoon of the oil.

Step 3Put the drained florets in a bowl. Sprinkle the salt, turmeric, cayenne, coriander and amchoor or lemon juice over the top. Toss gently to mix. Taste for a balance of flavors, adjusting if needed.

Step 4Set the frying pan with its 1 tablespoon of oil over medium heat. When it is hot, put in the asafetida, and a second later, the cumin seeds. Let the seeds sizzle for 10 seconds. Now put in the ginger strips and stir for 30 seconds. Put in all the cauliflower and stir gently to mix. Add a generous sprinkling of water, cover, and turn the heat down very low. Cook for about 1 to 2 minutes, or until the cauliflower is just crisp-tender and all the flavors have blended. Sprinkle the cilantro and green chiles, if desired, over the top. Toss and serve.

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