Inspired by my children yesterday. If you are able to get a hold of purple or orange cauliflower at a farmer's market, this method preserves the colors beautifully. If you're using white cauli, add 1/4 t. tumeric along with the coriander and dry ground chili.
Use one bag of frozen florets gently thawed under cool water or one fresh head cut down to florets.
Over medium-high heat, heat a 1/4 C cooking fat of your choice until hot but not smoking. Add 1 t cumin seeds. When they turn redish brown, add dry ground chilies to your personal taste and ground coriander. After a few seconds, add the cauliflower. Cook, stiring ocassionally, for 5 minutes.
Next, add 1 1/4 C. vegetable broth, chicken broth, or chicken stock. Turn the heat up to high until the liquid reaches a boil. Turn down to medium and simmer, uncovered, until all of the liquid is absorbed, 20 to 30 minutes.
Yesterday, we ate this as a one dish meal, topped with tomatoes, feta cheese, and chimichuree sauce.