Boil water in a saucepan, season the water with 2 pinches of salt.
Add the florets and cook till they have turned tender yet slightly crisp. Do not over cook till cauliflower florets have cooked thoroughly. Drain the water and keep aside.
Place a wide non-stick pan over medium heat, add oil and let oil turn hot.
Add ginger and garlic, saute till golden.
Add red chili flakes, saute for a few seconds.
Add chopped onion and spring onions, saute till onions turn golden in color.
Add the cooked cauliflower florets, stir fry for a minute.