Heat the oil in a Dutch oven or large skillet with a tight-fitting lid over medium-high heat; add onions and sauté until translucent. Add the 5 spices and cook for 1 minute, stirring often.

Next, add the chopped cauliflower; blend well. Add the water then reduce the heat, cover and simmer for 10 minutes or until cauliflower is tender-crisp.

Add tomatoes; raise heat to medium-high and cook until tomatoes are heated through.