Heat the oil in the tagine. Once hot, add in the fenugreek and mustard seeds.
As soon as the mustard seeds start to pop, add in the chilies. Stir three times, then add in the florets.
Stir a little, then turn the heat down to medium low. Continue stirring, until the florets star to char a little and give off an aroma.
Salt the florets. Scrape the zest of the lime into the tagine and mix well. Cut the lime in half, and squeeze all the juice into the tagine. Mix together and add the tomatoes, continuing to mix well.
Add the chickpeas, some black bean sauce, a heaping spoonful of miso, a dash of soy sauce, a squeeze of wasabi and a squeeze of vegan umami. Stir well and bring to a boil.
Cover and cook on a low heat for 15-20 minutes.
Serve with a salad or flatbread (e.g. pita or roti)

Yellow mustard seeds, to taste
Fenugreek seeds, to taste
3 red chilies, chopped
1 medium cauliflower, cut into small florets (also use the green leaves, but not the hard stems)
1 tin chickpeas, drained
2 medium-sized ripe tomatoes, peeled and chopped
1 lime
Sea or rock salt, to taste
250 ml vegetable stock
Miso paste
Black bean sauce
Soy sauce
Vegan umami paste
Wasabi paste
Olive oil