1 tablespoons neutral oil
1 small red onion, chopped
1 large head, or 2 small heads, cauliflower, trimmed and separated into florets
2 teaspoons Garam Masala
Sea salt and freshly ground pepper
¼ cup chopped cilantro leaves
1. Put the oil in a skillet and turn the heat to medium-high heat. A minute later, add half the onion, and the cauliflower. Add the Garam Masala and season with salt, pepper, and cayenne.
2. Cook, stirring or tossing, until the onion has caramelized and florets are lightly browned, 3-5 minutes. Add ½ cup water and continue to cook, stirring occasionally, until the cauliflower is tender and browned all over (another ½ cup of water may be necessary to prevent burning).
3. Add the cilantro to the pan and toss once, transfer to a serving platter. Garnish with the remaining raw onion.