Heat oil in a large skillet over medium-high heat.

Once hot, add your cauliflower florets and cook for 8-10 minutes until some of the edges of the cauliflower are golden brown. Cover after the first 4 mins.

Remove the cauliflower from the skillet. Add the oil for the sauce.

Once the oil is hot, add in cumin seeds, bay leaves, cardamom, clove, and fenugreek leaves. Cook until the cumin seeds are fragrant and have changed in color.

Then add in onion and a good pinch of salt. Mix well and cook until the onion is golden.

Then add in the ground spices, garlic and ginger and mix well. Continue to cook for 2-3 minutes. If at any point, the mixture starts to stick or burn, add in a few splashes of water to deglaze.

Then add in the tomato paste and mix in. If you're using fresh tomato puree, you want to cook it here for 2-3 minutes before going to the next step.

Then add in the yogurt, salt, and mix in and bring to a boil. Add in 1 cup of water and the golden cauliflower.

Mix really well, cover, and cook over medium heat until the cauliflower is tender to preference. This will take about 7-10 minutes.

Meanwhile, make your tempering. Heat the oil in a small skillet. When hot, Add in the crushed coriander seeds and green chili and cook until the green chili starts to turn golden.

Then add in the onion and add a pinch of salt and mix well. Continue to cook until the onion is golden. Top the cauliflower curry with this tempering before serving

Also before serving, remove the bay leaves, clove, and cardamom if you can find them. Serve with Naan flatbreads, pita bread, rotis, or rice.