In a food processor, combine 1 large onion, cayenne pepper to taste, 2 teaspoons coriander, 1/8 teaspoon mustard seed, 1/8 teaspoon fenugreek seed, 1/4 teaspoon cumin, 1/4 teaspoon cinnamon, 4 peppercorns, 2 cloves, 1/2 teaspoon turmeric, 1/2 teaspoon paprika, 1 teaspoon tamarind paste, and 1-inch gingerroot.
Process the ingredients until a paste forms. Add a little oil and/or water if needed to help with processing.
In a pan, heat some oil and sauté the paste with 450 grams frozen cauliflower for a few minutes until aromatic.
Add 400 grams of coconut milk to the pan and let it simmer.
Cook until the cauliflower reaches desired tenderness. If the curry gets too dry, add a little water to maintain a thick, gravy-like sauce.