Indian cauliflower - aka the best cauliflower ever!

I got some Indian cookbooks last year for my birthday, and, as Aleks said, "This the by far the best recipe to come out of [those] books.  The official name is Gobhi Kari, or, Cauliflower and Scallions with Black Mustard Seeds.  The recipe seems a little complicated, but it's pretty simple in practice.  Definitely more work than just steaming your cauliflower, but the results are WAY better than normal and totally worth the extra effort.

1 1/4 pounds cauliflower, cut into small (1/2 - 3/4")
2 bunches of scallions, including green part, cut into 1/4" pieces
4 T light veggie oil, divided
1/2 - 1 t. black mustard seeds
1 - 2 t. urad dal (white split gram beans), optional (but I think they add a nice flavor and texture)
1/2 t. tumeric
1 -2 green chilies, chopped, or 1/2 t. red pepper, optional
1 - 1 1/2 t. Kosher salt
6-8 fresh or dried kari leaves, slightly crushed, optional
(I use the larger amount of mustard seed and urad dal, see no need for the hot pepper, especially since I'm feeding kids, and have never had the kari leaves to use).

Measure out the mustard seeds and urad dal.  Put tumeri.c, salt, and scallions, and chilis (if using) in a bowl. Measure out 1/3 cup of hot water and keep that, spices, and cauliflower next to stove.

Heat 3 T of oil, then add mustard seeds.  When seeds are spluttering, add urad dal.  When the dal turns light brown and the mustard seeds are gray, add the scallion and spice mix.  Saute briefly (15 s), then add cauliflower.  Stir to distribute the spices, then add water.  Reduce heat to medium-low and cook, covered, until cauliflower is cooked to crisp tenderness.  Uncover, and increase heat to evaporate any remaining moisture in the pan and to lightly brown the cauliflower (~5-10 min).  Stir in remaining tablespoon of oil during the browning.  Add kari leaves, if using them, and serve immediately.

We had this tonight with rava dosas with potato chickpea masala. http://www.epicurious.com/recipes/food/views/Rava-Dosas-with-Potato-Chickpea-Masala-356035

The potato chickpea masala takes a bit of time, but is delicious.  The dosas, which as far as I can tell are basically Indian crepes, but made without eggs, are wonderful, and worth making for other fillings as well.  We found that a combination of the potato filling and the cauliflower inside a dosa was phenomenal.
-Maggie