If you haven't already, cut cauliflower into small florets. Cut potato in 1/2in thin wedges.
In a small bowl, mix grated ginger, coriander, turmeric, cayenne with 3 Tb of water. Set aside.
In a large skillet, heat olive oil and add bay and jalapeno. Cook for about a minute.
Add spice mixture, bring to a simmer and reduce.
Add cauliflower and potatoes and another 3 Tb of water. Season with salt and pepper. Cover and allow to cook for about 15 minutes until the vegetables are tender. Toss midway through.
When done, garnish with fresh cilantro.