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Heat olive oil in a pan and add cumin seeds to temper them.
Sauté the chopped red onion and green chilies until they soften.
Stir in the turmeric and tomato paste, mixing well to combine.
Add the cauliflower florets and mix everything together thoroughly.
Pour in the water, cover the pan, and let it cook for 10 to 12 minutes until the water is absorbed and the cauliflower is well coated with the spices.
Serve the dish with rice, roti, bread, naan, or poori.