Rinse and chop the cauliflower florets into small florets. (1-to-2-inch pieces) Discard the stems. Let them dry on a paper towel on the kitchen counter for 8 to 10 hours until all the moisture is evaporated.
When ready to cook, mince the whole garlic bulb finely.
Make the spice mix by adding a drop of oil in a pan. Further add in fenugreek seeds and mustard seeds and blend in a spice blender.
In a bowl add in red chili powder, salt, ground turmeric, and 1/2 of the minced garlic, and lemon juice and the spice mix. Mix well.
Then in a pan add in 1 and 1/4 cup oil on medium heat and all the tempering ingredients plus 1/2 of the minced garlic until it splutters. Turn off heat.
Add the tempering to the spice mix and mix well. Finally add in the chopped cauliflower florets/ mix well and let it soak. Keep it overnight covered on a kitchen counter until all the spices are soaked. Enjoy the next day with rice or roti.
This can last in the fridge for a month.
