Heat a pan over medium heat. Add the oil.
Add the carom seeds if using. Let them sizzle for 30-60 seconds.
Add the ginger, and stir-fry about 3 minutes or so, until soft and fragrant, but not browned. Add the turmeric and red chile flakes, and give it all a good stir.
Add the cauliflower, mix it well with the ginger and spices, then add the water, cover and let it cook for about 12-15 minutes.
Remove lid and salt to taste. Garnish with fresh cilantro and sliced green chiles, if desired.