Clean and drain the cauliflower florets. Soak the florets in hot water mixed with turmeric and salt for 5 mins. Drain the water and keep aside. Make a smooth paste of maida, corn flour, pepper power, red chilli powder, turmeric powder, and salt adding little water. Marinate the cauliflower florets in the prepared paste to coat evenly. Keep it aside.

Melt butter in a pan. Add the whole spices- cinnamon stick, cloves, & cardamom. Fry until a nice aroma releases. Add the dry red chilies, cumin seeds, and peppercorns. Fry for a minute. Add the chopped onions, green chilli, ginger, garlic, chopped tomatoes, & salt. Saute until soft and translucent. Remove from flame and keep aside to cool. Transfer them into a grinder and add the cashews. Grind it into a smooth paste adding little water. Keep this aside.

In the same pan, add oil. Shallow fry the marinated cauliflower florets until lightly golden. Drain them onto a paper towel.

In the same pan, add butter and saute the prepared paste on low flame until the butter starts to separate. Add some water and allow it to simmer. Once the gravy is thick, add the fried cauliflower florets and mix well. Add crushed kasuri methi, cream, and milk and give it gentle mix. Sprinkle more butter on the top. Cover with a lid and allow it to cook on low flame for another 5 mins. Remove from flame and serve hot with roti or naan.