Clean the cauliflower head as you usually do and separate the florets, discard the stalk.
Wash the florets and chop the florets in medium sized pieces. You don't have to cut them finely, as we want to retain the crunchy texture, so just chop a little to make the florets little small sized.
Heat 2 tablespoons of oil in a skillet or pan and add the chopped cauliflower florets.
Add salt and cook in medium heat for 6 to 7 minutes, stirring occasionally until the florets are lightly browned and cooked, while the texture is still crunchy. Keep the sauteed cauliflower aside.
In a food processor, grind together the coconut, green chilies, cumin seeds, garlic and ginger to get a coarse mixture, you may sprinkle a little water if the mixture is too dry.
In another pan or kadai, and heat one tablespoon of coconut oil.
Add mustard seeds and when the mustard seeds splutter, add the broken dried red chilies and curry leaves, fry for a few seconds.
Add the stir fried cauliflower to the pan, add the grind coconut mixture and mix everything well. Check the salt at this point, and if it is less, you may add more.
Add the remaining spices to the pan - turmeric powder and red chili powder, stir everything well and saute for another 2 minutes.
Cauliflower thoran is ready to serve, you can enjoy this as a side dish with rice along with any vegetarian curry or gravy like sambar, moru curry (yogurt curry) or any curry as you wish for lunch or dinner.