Rinse cauliflower and separate into bite-sized florets. Cut cauliflower stalk into pieces. Rinse and peel tomatoes. Peel and finely slice onion and ginger.
Rinse and halve chile pepper lengthwise, remove seeds and ribs and finely chop. Coarsely grind cardamom, fennel, coriander and mustard seeds in a mortar. Heat ghee in a pan. Add onion, chile pepper and spices and cook briefly.
Add cauliflower florets and stalk and cook 1-2 minutes. Deglaze with a little broth. Stir in ginger, cinnamon, bay leaves and turmeric. Partially cover pan and simmer, stirring occasionally, about 15 minutes. During the last 5 minutes of cooking time, add tomatoes and a little broth (if necessary). Season with salt and pepper and serve immediately.