Purple Cauliflower "curry"

I really enjoy Nigella Lawson's recipe for aloo gobi from her cookbook Feasts. I did not have half the ingredients last night, but I did have a head of purple cauliflower and decided to make a modified version.

1 tbsp olive oil
1/2 onion, diced
1 tbsp mustard seeds
1 tbsp cumin seeds
1 head of cauliflower, cut into chunks
salt to taste
4 cloves garlic, minced
1 tsp ground ginger
1 tsp turmeric
2 tsp apple cider vinegar
water

1. Sautee the onion, mustard seeds and cumin seeds in oil until the seeds begin to pop and the onion begins to brown
2. Add cauliflower and sear over high heat until pieces are browned.
3. Add salt, garlic, ginger, turmeric and apple cider vinegar plus a few tablespoons of water. Stir, cover and reduce heat to med-low to finish cooking the cauliflower. Stir occasionally. (Add a few more tablespoons of water if the bottom becomes dry and the cauliflower is still not fork tender)


(Yes, this photo was mostly taken to show off the spoon.)