I cannot say much about my food presentation skill. What I can say for sure is that this dish tasted much better than it looked.
To cook it, I started by heating 2 cloves of finely chopped garlic and 1 tablespoon of oil in a frying pan over medium heat. Just as the garlic was starting to turn golden brown, I added 1 sliced tomato and 1 sliced carrot. Stir for 2 minutes. Add cauliflower florets (from 1 medium cauliflower head), 1/2 teaspoon of soy sauce, 1 small pinch of salt, a sprinkle of white pepper and a splash of water. Cover the pan and leave to cook for 5 minutes. Serve as a rice accompaniment.