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Discard stems and leaves of the cauliflower and break the florets in small to medium size. Wash them well and pat dry.
Combine all ingredients (except for the oil) for the marinade in a bowl or ziploc bag. Add the florets in the bag/bowl and toss well for the marinade to coat the florets. Allow them to sit for about 30 minutes.
In a pan large enough to hold the florets in one layer (or cook in batches), add 2 tablespoon oil. When the oil is shimmering hot add the marinated florets and cook while tossing occasionally until they are half cooked and all the liquid dries up.
Or in the oven, place all the florets in a single layer in a baking tray and drizzle the oil. Bake at 350 for about 20-30 minutes until the florets are partially cooked and liquid has evaporated. Set aside.
In a heavy bottomed pan add the Makhani sauce and the milk. Bring it to a boil, reduce heat and add the cauliflowers. Simmer partially covered until the cauliflowers are softened but not falling apart.
Add the nut paste if you are using and the kasuri methi. Simmer for another five minutes.
Switch off the heat, add the cream, gently stir and cover until ready to serve.
Serve with Paratha, Naan or Vegetable Pulao.