Preheat the oven to a 160 °C and grease a fairly small ovenproof dish with olive oil or nonstick spray.
Heat a little olive oil and slowly sauté the onion, garlic, ginger, chilli and cumin seeds over medium heat until the onion is tender.
Add the tomato paste and water. Bring to boil and add the parsley and salt. Arrange the cauliflower in the prepared dish and pour the sauce over.
Cover and bake for about 35-40 minutes or until the cauliflower is just tender but still slightly crisp.
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