Cut the cauliflower into large florets and then thoroughly wash them under running water.
In a large vessel, boil some water and then dip the florets in the hot water. Turn off the heat and let the florets remain submerged in the hot water for about 10- 15 minutes. Then drain the water and keep the cauliflower aside.
Finely chop the tomatoes and kep aside.
In a bowl, take all the powder ingredients, ginger paste, salt and 3 -4 tbsp of water to make a smooth paste.
In a wok or a frying pan, if you wish, heat mustard oil till it starts to smoke and then add the bay leaf, cardamom (smashed), cinnamon and cloves. Once it starts to brown, add the masala paste.
On a medium to a low heat, cook the masala until the raw smell goes off and oil starts to release.
Add the tomatoes and cook for a couple of minutes on high heat. Sprinkle some water in case the masala sticks to the bottom and keep stirring.
Then add the cauliflower florets and give it all a good stir. Check the seasoning and add more salt if required.
Now all you have to do is continue cooking on a medium to low heat while covering the wok with a lid. From time to time, you need to uncover and give a stir and check on the cauliflowers.
After about 20 – 25 minutes, depending on the size of the florets, the cauliflower should have softened. At this point, add the cashew paste and sugar and finally let it simmer for about 3 – 5 minutes.
Add some slit green chilies in the end and turn off the heat.
Serve phulkopir roast with steamed rice, pulao or luchi or paratha.