1 Rinse the cauliflower, trim, divide into florets and leave to drain. Rinse and trim the scallions, cut the white part into strips and the green part into rings. Keep one third of the scallion greens aside for garnish.
2 Heat oil in a wok and saute the cauliflower florets for 2-3 minutes while stirring. Add in the scallions, honey and chile pepper, and cook briefly. Pour in the broth, add ground turmeric and garam masala, and simmer for 8-10 minutes on low heat. Season with sea salt and serve sprinkled with scallion greens.