Gobi Taktakin

I spent another wonderful weekend in Weston, and had the usual array of inspired food. The sheep-milk cheese is always a highlight of any visit to Green Dirt Farm, but this cauliflower dish was a close second.
Gobi Taktakin
1 head cauliflower, chopped into very small pieces
2 T olive oil
1 tsp. cumin seed
1 tsp. sweet curry powder (or more to taste)
1/4 tsp. cayenne
salt and pepper to taste
1/4 cup or more fresh cilantro, chopped
1/2 red onion, chopped finely
1 fresh lime

Use a large frying pan which will hold all the cauliflower in a single layer. Preheat the pan for 30 seconds over medium-high heat, then add oil and heat about 1 minute. Add cumin seeds and saute 30 seconds, then add cauliflower and spices and cook 10 minutes, stirring only occasionally so the cauliflower gets slightly browned.
Take off heat. Add most of chopped cilantro and stir, then put on serving dish. Top with the rest of the chopped cilantro and the red onion and squeeze fresh lime over prior to serving.
This is adapted from Mark Bittman's cookbook "Best Recipes in the World", which is another of Bittman's successful cookbooks.