Heat a tablespoon of olive oil in a pot and cook 3/4 of the onion (reserve the rest for garnish) and the garlic until soft and fragrant.
Add 3/4 of the curry leaves and half the mustard seeds and add the chilli.
Sauté for 1 to 2 minutes.
Add the cauliflower, toss for 1 minute then add the coconut milk.
Add half a cup of water, season and bring to the boil. Then immediately lower the heat and allow the mixture to simmer for about 30 minutes stirring occasionally. Allow to cook and thicken.
Meanwhile in a pan, add another tablespoon of olive oil and over high heat, fry the remaining onions, curry leaves and mustard seeds for about 1-2 minutes until crispy.
Serve up the curry in bowls and garnish with crispy onion mixture.
Serve with crusty bread.