Divide cauliflower into small florets wash and blanch in boiling water for 5 minutes. Remove from water.
Wash the spring onions and cut into thin slices.
Peel garlic cloves and chop finely. Heat corn oil in a wok or frying pan. Add turmeric, ground coriander, mustard seeds and the garlic to the pan, stir, put a lid on it (mustard seeds burst and may pop out of the pan).
When mustard seeds burst, add scallions and cook for 2 minutes, stirring constantly.
Season to taste with salt and pepper. Add cauliflower and stir for 3 – 4 minutes.