1. in a large saucepan, preferably cast iron, heat the oil until smoking, pour in the cumin seeds, ginger powder, mustard seeds and the finely chopped onions and saute until the onions are translucent.
2. pour in the cleaned cauliflower florets and sauté at low temperature.
Blanch (scald) the tomatoes with boiling hot water, peel, quarter, remove the seeds and hard stem and dice. Deseed and finely chop the chili pepper and add both to the cauliflower form.
Season the dish with curry, sugar, Worcester sauce and a tbsp. of chopped parsley, cover and stew for about 30 minutes.
5. during the stewing time pour hot bouilIon from time to time.
Pour the dish into a warmed bowl, sprinkle with the remaining parsley and drizzle with the melted butter.