Separate the cauliflower into florets. Trim and cut the spring onions into 1 cm/½ in lengths. Peel and grate the ginger.
Heat the oil in a heavy saucepan, then add the spices and ginger. Stir until the mustard seeds start to pop and jump.
Throw in the cauliflower and spring onions. Stir, add 2 tablespoons of water and cover. Cook, shaking every 30 seconds, for 4 minutes, adding another tablespoon of water if it dries out at any time.
Squeeze over the lemon juice, season and scatter with coriander.
© 1995 Alastair Little. All rights reserved.