1 tablespoon oil 1 onion, thinly sliced 4 cloves garlic, minced 1 (2-inch) piece ginger root, minced 2 serrano chiles, seeded (if desired) and minced, or more to taste 2 1/2 teaspoons ground coriander 1 teaspoon ground cumin 1/4 teaspoon cinnamon 1 teaspoon ground turmeric 1/2 teaspoon black mustard seeds 1/2 teaspoon salt, or to taste 1 (16-ounce) bag frozen cauliflower florets 1 cup coconut milk 1 tablespoon lemon juice

Step 1 Heat oil over medium-high heat in large skillet. Add onion and cook, stirring occasionally, until lightly browned, about 6 to 8 minutes. Add garlic, ginger and chiles and cook 2 minutes more. Add coriander, cumin, cinnamon, turmeric, mustard seeds and salt. Cook, stirring until very fragrant, about 3 minutes. Add cauliflower and mix well. Add coconut milk and lemon juice, reduce heat and simmer 5 minutes.

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