What you need:
What to do:
Break the cauliflower into florets and cut the stem into small pieces. Slice the nicer green leaves. Pour ¼ cup water into a microwavable dish or bowl and dissolve ½ teaspoon of salt in it. Add the cauliflower leaves, stems, and florets. Cover and microwave for 5 to 6 minutes on high.
Okay, in a large pan or wok, if you have one, heat the oil over medium heat. Add the mustard seeds first (if you are using them) and stir-fry for 30 seconds. Add the onions and stir-fry until golden brown. Add the cumin, turmeric, coriander seeds, garlic, and ginger. Fry for another 1 to 2 minutes.
Cover and cook over low heat for 5 minutes, stirring once. Add the drained cauliflower and the peas. Mix thoroughly, stir-frying vigorously over high heat for at least 5 minutes, until all spices are evenly distributed and the cauliflower is browned, if desired.
Turn down the heat and finish cooking until tender, 10 to 15 minutes, stir-frying uncovered (if you like your vegetables dry) or covering (if you like them moister). Garnish with cilantro before serving.