Prep your cauliflower by slicing any large florets into halves or quarters to ensure everything cooks at the same rate.

Heat oil in a wok over medium-high heat. Toss in the cauliflower and salt, cover the pan, and drop the heat to low. Let it steam for 4 minutes until the cauliflower begins to soften and brown slightly.

Uncover the pan and stir in the shallots. Cook for 2 minutes while stirring until the shallots soften, then add the tomatoes.

Turn the heat back up to medium-high and cook for about 1 minute until the tomatoes break down and the cauliflower is perfectly tender. Garnish with plenty of cilantro and serve with lime wedges.