For the cauliflower:

• 1 teaspoon oil
• 1 head cauliflower chopped into florets about 4 cups

For the sauce:

• 1 teaspoon oil
• ½  teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 2 bay leaves
• 2 green cardamom pods slightly opened
• 1 clove (the spice clove )
• ½  teaspoon fenugreek seeds
• 1 ½  thinly sliced onions
• ½  teaspoon ground turmeric
• 1 ½ teaspoon ground coriander
• 1/2 teaspoon cayenne or Indian Red Chili Powder
• 1- 2 fresh chilli depending on your like of spice, finely chopped
• ½  teaspoon ground cinnamon
• ½  teaspoon black pepper
• 3 cloves garlic minced
• ½ inch ginger, finely chopped
• 1 tablespoon tomato paste
• 1 tin tomatoes
• 120 ml non-dairy yogurt or use cashew cream or 1 cup coconut milk
• 1/2 teaspoon salt

Instructions

1. Heat oil in a large skillet over medium-high heat.
2. Once hot, add your cauliflower florets and cook for 8-10 minutes until some of the edges of the cauliflower are golden brown. Cover after the first 4 mins.
3. Remove the cauliflower from the skillet. Add the oil for the sauce.
4. Once the oil is hot, add in cumin seeds, bay leaves, cardamom, clove, and fenugreek leaves. Cook until the cumin seeds are fragrant and have changed in color.
5. Then add in onion and a good pinch of salt. Mix well and cook until the onion is golden.
6. Then add in the ground spices, garlic and ginger and mix well. Continue to cook for 2-3 minutes. If at any point, the mixture starts to stick or burn, add in a few splashes of water to deglaze.
7. Then add in the tomatoes and tomato paste and mix in. If you’re using fresh tomato puree, you want to cook it here for 2-3 minutes before going to the next step.
8. Then add in the yogurt, and mix in and bring to a boil. Add the golden cauliflower.
9. Mix really well, cover, and cook over medium heat until the cauliflower is tender to preference. This will take about 7-10 minutes.
10. Before serving, remove the bay leaves, clove, and cardamom if you can find them. Serve with Naan flatbreads, pita bread, rotis, or rice.