Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the chilli, onion and garlic and stir-fry for 1 minute.
Add the shrimp paste, using the back of a spoon to break it up. Stir-fry for 1 minute then tip in the salt and cauliflower. Stir well to combine all the flavours then sprinkle with the water, cover and steam for 3–4 minutes, until tender.