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Place a sauté pan on a medium heat, then add the hot water followed by the sesame oil, rice vinegar, brown mustard seeds, cumin seeds, crushed coriander seeds, turmeric powder, chilli flakes and the cauliflower.
Stir well, place the lid on the pan and cook for 8 minutes.
Remove the lid and add the tomato wedges and sea salt to taste.
Cook without the lid on for 5 minutes, stirring occasionally.
Add the wasabi, stir well and cook for 3-4 minutes.
Switch off the heat, add the red onion, fresh coriander and roasted sesame seeds.
Stir well, place the lid back on the pan and stand for a few minutes before serving.
Serve warm, at room temperature, or chilled with grilled meats, fish, tofu or quinoa.