Chop the onions and green chilies finely and keep aside.
Cut the cauliflower into bite sized florets.
Bring 5 cups of water in a saucepan to a bubbling boil and immerse the florets for 2 mins. Drain the water completely and keep the florets aside.
Powder the black pepper corn to a coarse powder in a mixie jar.
Crush the garlic pods and keep aside.
Heat a pan with oil.
Add mustard seeds and when it pops, add fennel seeds and let it sizzle.
Add urad dal, broken whole dry red chilies and sauté till the dal becomes golden in color.
Add crushed garlic and cook till it changes color.
Add chopped onion, green chilies, turmeric powder, curry leaves and cook till the onions turns translucent.
Now add cauliflower florets, salt, black pepper powder and toss well.
Cover the pan with a lid, leaving a small gap and let it cook over low flame for 3 to 5 mins.
Cauliflower pepper fry is ready.
Remove from flame, toss once again.
Serve as an accompaniment with rice.