1. Soak the cauliflower florets in hot boiling water for 10 minutes or microwave them for 2 minutes, tossing in between.
2. Slice garlic cloves, onions, and red chillies while waiting.
3. Drain the cauliflower and combine them in a bowl with coriander and cumin powder, ¼ tsp salt, and Mama Sood’s Chili Chutney.
4. Ensure all florets are evenly coated and let them marinate while you sauté onions.
5. Heat a frying pan on medium heat, add garlic and diced chillies, sauté for a minute.
6. Add onions and cook until translucent.
7. Add a pinch of salt and stir.
8. Incorporate the marinated florets, mixing them well.
