Heat the oil in a large lidded frying pan over medium heat.
Once hot, add the mustard seeds and curry leaves.
Let them sizzle until the seeds pop and the curry leaves turn crisp and translucent.
Add the cauliflower florets to the pan.
Fry for 5 minutes, stirring occasionally to prevent sticking.
While the cauliflower cooks, grate the ginger.
Squeeze the grated ginger firmly with your hands or through a fine sieve to extract only the juice into the pan.
Discard the fibrous pulp.
Add the chopped green chiles and continue to pan-fry for another 5 minutes, allowing the cauliflower to char and caramelize for maximum flavor.
Pour 4 tablespoons (60 ml / 2 fl oz) of water into the pan, stir, and immediately cover with the lid.
Let the cauliflower steam for 5 minutes, or until it's tender but still has a slight bite.
Uncover the pan and add the lime juice, salt, turmeric, ground coriander, and ground cumin.
Stir-fry for another 6 to 8 minutes, until all the liquid has evaporated and the spices coat the cauliflower beautifully.
Taste and adjust for salt and lime; the flavors should be bright and well-balanced.
Serve immediately or allow to cool completely before storing in an airtight container in the fridge.
Adjust the number of green chiles to your personal heat preference. For a milder dish, remove the seeds before chopping.
