Quick Indian Cauliflower

1 medium head cauliflower, cut into small florettes
4 tablespoons canola oil
1/4 teaspoon asafetida
1 tablespoon curry powder
1 teaspoon salt
water
2 cups soy yoghurt

Heat the oil in a heavy skillet over high heat until very hot. Toss in the asafetida and then the curry powder. Fry the spices for one minute and then add the cauliflower. Stirring constantly, fry the cauliflower until there is browning on a few pieces (this is important for the flavor), about 5 minutes. Add the salt and pour in enough water to cover the cauliflower. Leaving uncovered, continue to cook at the high heat until all the water has boiled off. When the water is getting very low, stir to produce a bit of a gravy. Remove from the heat and stir in the soy yoghurt. Serve over basmati rice with a spicy, mango chutney.