• Set a 6-quart pot with about 8 cups of water on medium heat and bring to boil.
• In the meantime, prepare the cauliflower. Remove the thick stem from the cauliflower. Since I am instilled with my mother-in-law’s 'no wastage' policy, I cut the thick fibrous outer portion and chop the soft inner part of the stem to add to the sabzi. (Incidentally, in India you can buy just a bundle of the stems to fix a sabzi).  
• Separate the florets into bite-sized portions. Slice them in half if you have to.    
• Wash the cauliflower well and add to the boiling water. Let it boil for 2-3 minutes, then drain.
• Note: If you have a microwave steamer, you can steam it for 1 minute.

To Marinate

• In a large bowl, add the cauliflower, yogurt, and spice powders, and toss well together. Set aside for 20-30 minutes.

To Season

• Heat the oil in a wok or deep saucepan on medium heat. Add the fennel seeds, stir for 15 seconds, and add the chopped onion. Sauté till half brown. Approximately 7-8 minutes.
• Add the masala-coated cauliflower and stir a few times. Lower the heat slightly. Cover and cook, occasionally stirring until the cauliflower is tender (about 7 minutes). You do not have to add any additional water while the cauliflower cooks, as it releases a lot of water during cooking.   
• Uncover and cook another 3 minutes until the oil surfaces.
• Pour into serving dish and garnish with coriander leaves.