Separate the lower end of the stalk of the cauliflower and the outer leaves and discard. Separate the florets by hand and cut larger florets into two pieces. chop the tender part of the stalk and the tender inner leaves. Wash the florets, stalk pieces and chopped leaves to remove any trace of soil.
Blanch the cauliflower in boiling water for a minute, drain and pat dry with kitchen towel. Sprinkle with salt and chilli powder.
Heat the oil in a heavy bottomed frying pan or cast iron pot. Add the cassia and bay leaves. Turn the heat down and fry these whole spices for a minute to infuse the oil with flavour. Now add the cumin and green chilli and turn the heat up. Let these sizzle in the oil for a minute. Add the onion and fry until it changes colour to a light brown. Add the tomatoes and ginger and continue to fry on high heat until oil starts to separate from the mixture. Now add cauliflower florets, stalk pieces and inner leaves.
Stir and continue to cook on a medium high heat.
Keep stirring occasionally without a lid on until the cauliflower is tender. Do not add water at any stage.
Cook long enough for it to become tender but not mushy so testing after every ten minutes is desirable. Check the salt and chilli level while tasting and adjust to your taste.
Add the garam masala towards the end just before switching the heat off. Garnish with coriander and serve.