This Indian style salad is perfect as a side-dish to curries. It could also be served as a vegetarian curry by adding rice.
- Cut cauliflower in small parts.
- Heat the oil in a big pan, then add the ginger and spices (paprika, kurkuma, laos, coriander) and wait until the spices are aromatic (3 minutes).
- Reduce the heat, then stir in the cauliflower and add water. Put the lid on and cook for 10 more minutes or until softened.
- Sprinkle over the coriander before serving.