Soak cashews in boiling water for at least 15 minutes or until soft enough to process. For a nut allergy, sub ½ a cup of coconut cream when blending the sauce in step 7.
Cut the stem of the cauliflower so it sits flat with its head facing up.
Bring water to a boil in a pot large enough to hold the cauliflower. Add salt and a pinch of turmeric to the water. Blanch the cauliflower for about 5 minutes per side. Set aside in a greased baking dish.
Meanwhile, make the gravy. Add 1 tbsp oil to a pan over medium heat and add onions. Cook until onions are translucent, about 4-5 minutes. Add ginger and garlic. Continue cooking for a couple minutes.
Add ground spices: cumin, corander, red chili powder, and turmeric. Mix well for a minute. Add tomatoes and a big pinch of salt. Cook until tomato juices mostly evaporate, about 5 minutes. Add finishing spices: garam masala, kashmiri chili powder, and kasoori methi.
Preheat your oven to 400 F/200 C.
Take the pan off the heat and let it cool off a little before blending it with the cashews and about 1 cup water. It should be creamy!
Pour about two-thirds of the gravy over the cauliflower and bake for 25 to 30 minutes until the cauliflower is tender.
Styling: Spread the leftover sauce on a plate and place the cauliflower on top. Garnish with cilantro and extra leftover sauce.
Reheat: In the oven or microwave.
Optional: For the quinoa, heat a little oil in a small saucepan. Add 4-5 curry leaves and stir for a minute. Then add quinoa and stir for a minute. Then add 2 cups of water, turmeric, and 1/2 tsp salt (or to your preference). Simmer until water has evaporated. It usually takes 15-20 minutes.
Serve the cauliflower on a bed of fluffy curried quinoa. Top with cilantro, red chili flakes, and black sesame seeds.
