1
In a large saucepan, heat the oil over moderately high heat. Add the mustard seeds, reduce the heat to moderate and cover the pan.
2
When the seeds stop sputtering, remove the lid and add the ginger and green chili. Fry for three minutes, stirring occasionally.
3
Add the cauliflower and Knorr mix; stir well. Sprinkle the lemon juice and 1 cup of water. Cover the pan, reduce the heat to low and cook the cauliflower for 20 minutes, or until florets are tender, but not mushy/ overcooked.