Crunchy curried cauliflower

2 tablespoons toasted sesame seeds
2 tablespoons toasted cumin seeds
2 cloves garlic, minced
1-1/2 teaspoons grated fresh ginger root
2 tablespoons roasted peanuts, finely chopped
1/2 teaspoon turmeric
1/4 teaspoon red chili powder
1/2 teaspoon ground cloves
1 teaspoon salt
2 medium-sized onions
1 tablespoon oil
1 large cauliflower (about 2 pounds or os, cut into florets)
juice of 1/2 lemon

1. Toast the sesame seeds then the cumin seeds in a frypan, without any added oil. The sesame seeds are ready when they are golden brown, and the cumin seeds when they pop, smell good, and have all heated through, in 1-2 minutes if you start with a hot pan. Grind the toasted sesame and cumin seeds, separately or mixed.
2. Mix the toasted seeds, garlic, ginger and peanuts, adding the turmeric, chilli powder, ground cloves and salt, and put aside. Chop the onions and put them in a large pot or pan to cook in the oil. Cook until transparent and lightly coloured, taking care not to let them burn. Stir the spice mixture through the onion, then add the cauliflower which has been broken and cut into florets, each the size of a walnut.
3. Add the lemon juice and about 1/4 cup of water, cover, and cook over a moderate heat, stirring and tossing the cauliflower occasionally, until it is tender-crisp. Add a little extra water during cooking if necessary. If you find that there is liquid left when the cauliflower is cooked, thicken it with a little cornflour paste and toss the cauliflower in it. Taste and add extra salt if necessary. Serve with dahl, rice, a tomato salad, cucumbers in yoghurt and toasted coconut.