Heat oil in a large non-stick pan on medium high heat and add in the panch phoron mix. Once they start to sizzle, add in onions, ginger and garlic and fry for a few minutes till onions soften and lightly brown.
Stir in the spices and tomato paste and mix well. Now add in the cauliflower florets and mix to coat well with the spice mixture. Cover the par and cook for 5-6 minutes, stirring occasionally till the cauliflower is cooked through.
If you feel the spice blend is too dry and starts to stick to the pan, add a splash of water and mix well. Season with salt and give it a final stir.
Garnish with fresh cilantro and serve warm.