Heat 1/2 cup of olive oil with 12 garlic cloves on low heat for 15-20 minutes, then increase the heat for a few minutes.
Turn off the heat, stir in 1/2 teaspoon of chili flakes, cover the pan, and let it stand.
Place a shallow wok on the flame and add 1 tablespoon of oil and 1 teaspoon of cumin seeds.
Add 1 large sliced white onion and cook for a few minutes.
Add 3 large sliced carrots and 1 chopped cauliflower to the wok.
Season with salt and pepper to taste.
Cook the vegetables for 15-20 minutes, tossing constantly.
Add the garlic and oil mixture to the vegetables and cook for another 15 minutes.
Cover the wok and let it stand for a while before serving.
Serve the Garlicky Cauliflower with brown rice and enjoy.