In a large bowl, coat the cauliflower in yogurt, garlic, ginger, red chili powder, garam masala, and salt. Let it marinate for 15-30 minutes, or until ready to roast.
Preheat the oven to 500 F (or broil). Roast the cauliflower for 5-6 minutes, until charred and tender.
Add 1 tbsp oil to a medium pan over medium heat. Add cinnamon stick, cardamom pods, and cloves. This flavors the oil! After a minute or so, add garlic, ginger, and green chilis. Fry for about 2 minutes. Add onion and cook until it’s translucent and brown.
Add the ground spices: coriander, turmeric, and red chili powder. Gently mix with the onions for a minute or so. Add tomatoes and a large pinch of salt. Cook until tomato juices mostly evaporate and everything is incorporated together. Let it cool a little.
Blend the contents of the pan with BamNut Milk Everyday until it is mostly smooth and creamy!
Add 1-2 tbsp vegan butter (depends on how ~buttery~ you want it) back to the pan. Toss the roasted cauliflower into the pan. Cook for about 5 minutes or until some sides of the cauliflower are slightly golden and crisp.
Pour the gravy onto the cauliflower. If necessary, adjust the thickness of the gravy by adding more BamNut milk or water. Finish with garam masala and salt to taste! Serve with vegan naan, rice, or a flatbread of your choice.
