Heat ghee in a large casserole. When hot, toss in the ginger, chilies, mustard & cumin seeds. Fry till the mustard seeds start to pop. Stir in the cauliflower, coriander, turmeric & salt. Stir fry for a couple of minutes, till the cauliflower starts to turn brown. Then add the tomatoes. Cover, reduce heat to low. Cook for 15 minutes, stirring occasionally.
Remove the lid & stir fry for a few minutes till the liquid has evaporated. Sprinkle with garam masala & coriander greens & serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking".