Here, cauliflower florets are browned in a very heavy frying or sauté pan until they turn deep blackish-brown in spots. Then the heat is eased and the cauliflower showered with ginger, a few spices and lime juice. The florets stay a bit crunchy. It is delicious. I often serve it with Tomato rice and Minced meat with peas. You could also serve it with a roast chicken.
The cauliflower head I bought weighed about 870