Wash and chop the cauliflower into small florets. Microwave with just enough water for 3 to 4 mins. Drain the florets.
In a nonstick pan, heat with oil, saute the cumin seeds, garlic paste, and chopped green Chilies.
Once it gets sauteed well, add the cauliflower florets, and methi leaves and cook on high for the methi leaves to get cooked well.
Add turmeric powder, red chili powder and salt, simmer with water sprinkled, cook with lid covered.
Cook for 5 to 7 mins, then add the tomato puree that's coarsely ground.
Again sprinkle enough water and let the cauliflower get cooked on low flame till done.
Finally, add the chopped coriander leaves and serve with lemon juice squeezed on top.
Serve with rotis.