3 tbsp. coconut oil
Heat coconut oil and butter in a large skillet. Add mustard and cumin seeds and heat until they begin to pop. Add ginger root and onions and saute for 5 minutes until softening. Add salt and tumeric and saute for a few minutes. Cut cauliflower into bite sized florets. Add cauliflower to skillet and mix thoroughly to coat with oil and spices. Add tomatoes, cayenne and cumin and mix. Cover and turn down heat. Simmer until cauliflower is tender. Add cilantro and mix. Turn off heat.