Wash the cauliflower well.
With a knife cut
around the core of the cauliflower leaving only a flattened portion at the base.take a pan add water,add one bay leaf,half piece cinnamon and one cloves,add 1/2 tsp, salt little red chilli and turmeric. Place the cauliflower head up in boiling water for about 5 minutes then turn it
around and let it boil for another 5 minutes. Boil the cauliflower for total
10 minutes, so that cauliflower is half cooked.remove from water transfer in a plate.

Take green chutney and gram flour mix well then apply the mixture well on lower side of cauliflower.dont apply on the upper side.leave for ten minutes.meanwhile take a pan add 2 tbsp oil heat it.add onion saute untill they turn translucent.add ginger,garlic,chopped tomatoes and cashew add little water,cook untill the tomatoes turn soft.turn off the flame.let it cool and put in a grinder jar,add fried onion 2 green cardamoms and poppy seeds in jar.grind all together and make a smooth paste.

Now in a kadhai heat 2 tbsp oil and fry the cauliflower light brown.remove from oil transfer in a plate.in the same oil add butter add remaining whole spices.saute when aroma comes add kashmiri red chilli,red chilli powder, Coriander powder, turmeric powder cook for one minute,now add the grind paste.mix well and cook for two minutes.add curd mix well.now add salt and garam masala powder.mix and put the cauliflower in gravy.apply the gravy with a spoon on it that the masala coated nicely.

Cover and cook it for ten minutes on low flame.stir lightly 2-3 times that it cooked well.when the oil separate check the cauliflower that it tender nicely.add coriander leaves.turn off the flame.transfer in serving plate garnish with cream and coriander leaves serve with roti or paratha.