Add cauliflower; cook for 5 minutes. Drain and set aside. In large heavy-bottomed saucepan, heat oil over medium heat; cook onions, stirring, for 3-4 minutes or until softened. Stir in curry powder, cumin, turmeric, mustard seeds, hot pepper flakes, cinnamon and half ts salt; cook for 1 minute or until mustard seeds begin to pop. Stir in tomatoes and half cup water, scraping up brown bits. Bring to boil. Stir in cauliflower, carrots and potatoes. Reduce heat to medium-low; cover and simmer for 5 minutes. Taste and adjust seasoning. Per serving: about 175 calories, 5 g protein, 5 g fat, 32 g carbohydrate high source fibre, good source iron