Feel free to make this cauliflower Chokha with Panch Phoran, a Bengali blend, instead of the nigella and fenugreek.
Divide cauliflower into small florets. Place in a colander and rinse under running water.
Heat a pot on medium. Add oil, nigella, and fenugreek. Fry for 5 seconds, then incorporate onion, garlic, and ginger. Sauté 1 minute more.
Add drained cauliflower, Aleppo pepper, turmeric, salt and pepper. Stir well, pour in ¼ cup water and bring to a boil. Cover and reduce on low heat. Stir on occasion to ensure the cauliflower doesn’t stick. Simmer until the cauliflower is falling apart, around 20-30 minutes. Serve as-is or purée with a whisk.
A variation of the Trinidadian Squash Chokha from The Spice Trekkers Cook at Home