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• 1 large cauliflower (~3 lbs)
• 3 cups salted water
• 5 medium peeled, quartered tomatoes
• 1/4 cup water then 2 tbsp water (later)
• 2 bay leaves
• 8-10 peppercorns
• 4 tablespoons ghee or butter
• 1/2 teaspoons ground cumin
• 1 teaspoons ground coriander​

• 1/4 teaspoon cayenne
• 1/4 teaspoon ground fennel
• 1/4 teaspoon ground yellow mustard
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon brown sugar
• 1/2 cup plain yogurt  (at room temperature)
• 2 tablespoon slivered toasted almonds

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1. Trim base and leaves from caulifower.  with small knife angled at center of head, hollow out stem ~1 1/2 inch deep.  immerse head down in cold salted water
2. Pour 3 cups salted water into saucepan just bigger than cauliflower.  bring to boil, place head in it, stem down, cover, boil 15-25 minutes on medium heat until very soft (buttery)
3. In small saucepan, boil tomatoes, 1/4 cup water, bay leaves, peppercorns, for 10 minutes, mash.
4. Drain tender cauliflower, place in heated serving dish, rub all over with 1 tbsp ghee/butter, keep warm in 200 degree oven.
5. In small saucepan, heat 3 tbsp ghee/butter on medium heat, add ground spices + 2 tbsp water, fry 30 seconds.  add mashed tomatoes and juice, salt, sugar.  boil, reduce (evaporate juice) til thick enough to coat a spoon.
6. spoon sauce over cauliflower, drizze with yogurt, sprinkle with nuts.
7. Voila!  Serve hot and now