• Preheat oven to 180 C / 350 F. Line a baking tray with baking paper.

Parboil cauliflower:

• Trim off the green cauliflower leaves. Cut the base of the stalk so cauliflower can sit flat. Cut a cross into the base of the cauliflower.
• Place a large pot of water over medium-high heat. Season with salt. Add cinnamon, cloves and ground turmeric.
• Place cauliflower in water. Boil for 4 minutes.
• Flip and cook for another 4 minutes.
• Remove from water. Pat dry with paper towel.

Nut paste:

• Soak cashew nuts in hot water for about 10 minutes.
• Grind to a smooth paste.

Yogurt mixture:

• Place yogurt, cashew nut paste, tomato, garlic, ginger, ground cumin, ground coriander, red chili powder and garam masala.
• Season with salt and pepper.

Cook cauliflower:

• Reserve 2 tablespoons of yogurt mixture.
• Place cauliflower on the baking tray.
• Coat cauliflower with the remaining mixture.
• Bake for about 15-20 minutes.

Make gravy:

• Heat oil in a frying pan over medium-high heat.
• Add reserved marinade.
• Sauté, stirring, for about 2 minutes.
• Stir in vegetable broth or stock.
• Simmer for about 2-3 minutes.
• Garnish with coriander (cilantro) leaves.
• Serve cauliflower with gravy.