Put the margarine and chopped onions into a pan, and saute until the color of the onions changes.
Add the ground meat and continue to saute until the meat simmers, while occasionally stirring.
Add water or meat broth and salt, cover and cook over low heat.
Place water, lemon juice and salt into another pan and bring to the boil.
Then add cauliflower after having removed its leaves add stalk, boil for 5-6 minutes.
After draining, divide into florets. Place them in a shallow cooking pan.
Pour the cooked meat all over the cauliflower. Cover the lid halfway and cook for about 15-20 minutes over medium heat.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.