Wash and cut the cauliflower into medium-sized florets.

In a large pot, bring water to a boil with salt and ¼ tsp turmeric.

Add the cauliflower florets and parboil for 3 - 4 minutes.

Drain and set aside.

Add shallots, fennel seed, chili powder, pepper powder, curry leaves, ginger, garlic, and salt to a mixer jar.

Grind the mixture into a paste.

Mix the paste with the blanched cauliflower florets and let it sit for 10 minutes.

Heat coconut oil in a pan, and when hot, add the marinated cauliflower.

Fry until golden brown and set aside.

Heat 2 tbsp coconut oil in a heavy-bottomed pan or kadai.

Add mustard seeds and let them splutter.

Add curry leaves and sauté for a few seconds.

Add sliced onions and green chilies. Sauté until the onions turn soft and golden brown.

Add ginger-garlic paste and sauté until the raw smell disappears.

Lower the flame and add turmeric, chili powder, coriander powder, and garam masala.

Sprinkle a tablespoon or two of water to prevent burning.

Roast the spices for 1–2 minutes until the raw smell disappears and oil begins to separate slightly.

Add the fried cauliflower to the masala and mix well so the masala coats every piece evenly.

Add 1/2 - 3/4 cup of water and mix well.

Cover and cook on medium to low flame for 5–6 minutes, stirring occasionally until it becomes a semi-thick gravy.

Sprinkle black pepper powder and a dash of vinegar or lemon juice.

Give it a final stir.

Garnish with a few fresh curry leaves or chopped coriander leaves, if desired.