1. To partially cook the cauliflower place them on a dish, pour 2 tablespoons of water evenly over the cauliflower, cover and microwave for 3 minutes.
2. Once you remove from the microwave sprinkle kosher salt on the cauliflower and place it to the side.
3. In a medium sauce pan on medium heat add:
   • 2 tablespoons canola oil
   • 1 teaspoon yellow mustard seeds
   • 1 teaspoon cumin seeds
4. Cover with lid until yellow mustard seeds begin to pop.
5. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
   • 1 cup red onion
   • 1 teaspoon garlic
   • 1 teaspoon ginger
   • ¼ teaspoon turmeric
   • ¼ teaspoon thai chili
   • ½  teaspoon kosher salt
   • ½ cup water
   • 1 cup tomatoes
   • 2 teaspoon coriander
   • ½ cup frozen green peas
   • ¼ teaspoon garam marsala
6. Return pan to medium heat and cook until the onions are clear and the tomatoes are soft.
   • ProTip: Periodically stir to avoid anything sticking to the bottom of the pan you can also add 1 tablespoon of water to help thicken the mixture if needed.
7. Once the onions are clear, tomatoes are soft and the mixture has thickened add:
   • 1 cup partially cooked cauliflower
8. Stir the pan until the cauliflower is completely coated.
   • Flavor Test:  You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
     • ¼ teaspoon ginger
     • ¼ teaspoon garlic
     • pinch of salt
     • pinch of thai chili
9. Cook for ~15 minutes until the cauliflower is completely cooked.

Serving Recommendation

I recommend you pair with Indian rice.