Heat the oil in a medium-size saucepan on medium to high heat and immediately add the chopped onions and curry leaves to the pan.
Sauté the onions for five to seven minutes, or until slightly golden.
Add the chopped tomatoes and garlic and cook for about 10 minutes, or until the tomatoes have reduced to form a luscious sauce.
Stir in all the spices.
Stir in the cauliflower florets and salt and turn the heat down to medium. Simmer for about 15 minutes. Stir occasionally to make sure the cauliflower is well coated with the curry sauce.
Do a last taste test, as the cauliflower might require additional salt. Serve hot, garnished with fresh coriander.
