To make Ginger-Garlic paste - throw garlic, ginger, and canola oil in a mini food processor and let it go until it forms a semi-smooth paste. Mix the Ginger-Garlic Paste with coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside. In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering. Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.