grind to a powder 1 teaspoon cumin, 1 teaspoon black mustard, 1 teaspoon chile flake, ½ teaspoon ajwain, ½ teaspoon cardamom seed, 2 cloves, and a pinch of cinnamon. Make a paste from 5 cloves of garlic and a few inches of ginger. Cook sliced onions and jalapenos in butter until starting to brown. Add some more butter and toss in the spices and pastes. Cook 2 minutes. Toss in about a half pineapple worth of pineapple chunks, ¼ cup sugar, 2 tablespoons molasses, and about a cup to a cup and a half of vinegar. Simmer for 45 minutes before blending smooth in the food processor. This is enough sauce for 2 heads of cauliflower.

Now just deep fry the cauliflower florets at 375 for about 2 minutes. Do this in small batches or the oil WILL overflow and you will have a fire on your hands. After you put out the fire and vow never to mention this to your roommates, toss the fried cauliflower in the sauce gently so as not to break them into smaller pieces. Serve with a toothpick. This also would taste great over rice.