Not a problem.
In India cauliflower is kind of an upscale vegetable because it needs a cool growing area. Luffa would be more commonly used, so use that.
Luffa is sold here as "Chinese Okra", but it's a gourd not an okra or a squash. It doesn't mush down when cooked like squash does but stays fairly firm. Peel as thinly as you can.
Edit: oops, got the wrong gourd - not enough coffee yet - corrected.
[image|http://www.clovegarden.com/ingred/img/gd_luffa04i.jpg||||]
