Blanch cauliflower florets first. For blanching, bring water to a boil and add the cauliflower florets, salt and turmeric powder and keep it as such for 5 minutes.
After 5 minutes drain the cauliflower and keep it aside.
Heat oil in a pan and add shallots. Saute shallots till they turn translucent.
Add ginger garlic paste and red chilli. Saute till the raw smell of ginger garlic paste wards off.
Add tomatoes and cook them till tender.
Add turmeric powder, red chilli powder, coriander powder and garam masala powder.
Add coconut and fennel seeds and mix well. Adding a pinch of mustard seeds at this point is totally optional.
Mix everything together and let it cool down.
Grind it into a smooth paste.
In the same pan, heat oil and add mustard seeds. Once the mustard seeds crackle add the curry leaves.
Then add the ground curry paste.
Now add the blanched cauliflower florets.
Add water and salt and mix well. Check for salt and hotness and add accordingly.
Bring everything to a boil and simmer for 5 to 6 minutes.
Garnish with coriander leaves.
Serve hot !!