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 to taste.
Stir thoroughly and bring to 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.