Heat the ghee in a heavy based non stick saucepan over a medium heat. Add the cumin seeds, crushed coriander seeds and the dried chilli and fry for a few seconds. Add the green chilli and onions, stir well and soften for 7 minutes.
Add the garlic and stir fry for a minute, then add the chilli powder, turmeric and tomatoes and fry for 5 minutes as the tomatoes soften.
Add the cauliflower florets, season to taste and mix well for a minute to coat the florets with the masala. Reduce the heat to low, cover and cook for 10-12 minutes until the cauliflower is cooked through, stirring half way.
Turn off the heat and add the ginger, chaat masala and fresh coriander. Stir and serve warm with rotis, dal and raita.