In a stockpot, brown one chopped onion in olive oil. Add florets of one head of cauliflower and brown. Add 1 or 2 sliced hot peppers and 1 sliced bell pepper. Orange or yellow are best. Brown and stir. Add 1 can whole tomatoes.

Season with 1 tsp. coriander, 1 tsp. cardamom, 1 tsp. ginger, 1 tsp. cinnamon, 1/4 tsp. cloves, 1 tsp. cayenne. Adjust with salt & pepper to taste. Stir thoroughly and bring to a boil. Cover and simmer for 1/2 hour or until cauliflower is tender but not mushy. Add a handful of frozen peas.

Serve over rice with hot mango chutney.