Heat the clarified butter or olive oil in a large pan over medium-high heat.
Add the cauliflower florets to the pan and sauté for a few minutes until they start to brown.
Add the chopped onion, minced garlic, chopped chili, and chopped ginger to the pan.
Stir well to combine with the cauliflower.
Sprinkle the chili powder, ground coriander, ground turmeric, and asafoetida over the cauliflower mixture.
Stir to evenly coat the cauliflower with the spices.
Cover the pan with a lid and reduce the heat to low.
Allow the cauliflower to cook for about 10 minutes, stirring occasionally, until tender.
Once the cauliflower is cooked through, transfer it to a serving dish.
Sprinkle the diced tomato and chopped fresh cilantro over the cooked cauliflower.
Serve the spiced Indian cauliflower as a flavorful side dish or a vegetarian main course.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this spiced Indian cauliflower with a crisp and refreshing white wine such as Riesling or Gewürztraminer. The wine's slight sweetness will complement the spicy flavors of the dish and balance its richness.