Remove outer leaves from the cauliflower head.

Cut the extra stem so the cauliflower can sit upright.

Soak cashews in water.

Chop onion, tomatoes, garlic, and ginger.

Boil water with salt and turmeric.

Gently boil the whole cauliflower in the water for 5 minutes head up, then flip and boil another 5 minutes (or steam until al dente).

Strain cauliflower and set aside.

Heat oil in a pan.

Sauté onion, garlic, and ginger until onion is transparent.

Add tomatoes and all spice powders (except kasuri methi) and cook until tomatoes soften.

Let the masala mixture cool completely.

Blend the cooled masala and soaked cashews into a smooth paste.

Pour the paste back into the pan and cook on medium heat for 5-10 minutes.

Add water if the sauce gets too thick.

Add kasuri methi and cook for another 5 minutes.

Preheat oven to 200 deg C.

Place the cauliflower in a baking dish and pour the masala over it, ensuring it's well coated.

Bake for 30 minutes until the cauliflower starts to brown.

Garnish with coriander leaves and serve sliced with naans or phulkas.