Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 minutes
or until fragrant. Add the cauliflower and stir to coat the florets with the spice mixture.
Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil
