I must admit that I like cauliflower.

1 kg cauliflower, broken into bite-size florets
A pinch of salt
1 teaspoon garam masala
4 tablespoons oil
100 gram minced red onion
1/2 teaspoon ground turmeric
1/2 teaspoon red chilli powder (omit if you desire)
1/4 cup flour
2 cups buttermilk
1/2 teaspoon cumin seeds
1/2 teaspoon black or brown mustard seeds
2 tablespoons chopped cilantro (parsley)
Chilli flakes (optional)

Place the cauliflower in a roasting pan or baking dish. Sprinkle with the garam masala, season with salt, and toss to coat. Drizzle with 1 tablespoon of the oil and toss to coat evenly. Roast the cauliflower for 20 to 30 minutes, until golden brown and slightly charred. Stir the florets halfway through roasting.
While the cauliflower is roasting, place a deep, medium saucepan or Dutch oven over medium-high heat. Add 1 tablespoon of the oil to the pan. Add the onions and saute until they just start to turn translucent, 4 to 5 minutes. Add the turmeric and chilli powder and cook for 30 sec­onds. Lower the heat to low and add the flour. Cook, stirring constantly, for 2 to 3 minutes. Lower the heat to a gentle simmer and fold in the buttermilk, stirring constantly. Watch the liquid carefully as it cooks until it thickens slightly, 2 to 3 minutes. Fold the roasted cauliflower into the liquid and remove from the heat. Taste and add salt if necessary.

Heat a small, dry saucepan over medium-high heat. Add the remain­ing 2 tablespoons of oil. Once the oil is hot, add the cumin and black mustard seeds and cook until they start to pop and the cumin starts to brown, 30 to 45 seconds. Remove from the heat and add the chilli flakes, swirling the oil in the pan until the oil turns red. Quickly pour the hot oil with the seeds over the cauliflower in the saucepan. Garnish with the chopped cilantro and serve warm with rice or parathas.