Peppery onion cauliflower

Heat a pan on medium-high; add the cauliflower florets before the oil gets too hot, so it does not splatter. Pat the cauliflower dry after washing.

Fry the medium florets on medium-high until browned along the edges.

Add the sliced onion and stir on medium-high until it wilts and turns pale.

Season with coarsely crushed black pepper, salt and Kashmiri red chili powder.

Add the tomato paste and, if wanted, a little sugar.

Cover on low heat 5 to 8 minutes, uncovering to stir and check that the cauliflower is turning tender but not mashed.

At the end add half a teaspoon of garam masala powder.