First, preheat your oven to 200ºC (400ºF). You want it nice and hot to get that lovely caramelization going on the cauliflower.

Take the cauliflower florets and stems, and combine them in a large bowl with oil, garam masala, ground cumin, ground cinnamon, turmeric, coriander, ground ginger, and salt. Toss everything together until the florets are well coated.

Spread the seasoned cauliflower on a lined baking sheet. Place it in the hot oven and roast for about 30 minutes, or until the florets are tender and have developed a beautiful caramel color. This step really brings out the natural sweetness in the cauliflower.

While the cauliflower is roasting away, take your raw cashew nuts and soak them in boiling water for about 10 minutes. This softens them up and makes for a creamy sauce later on.

In a separate pan, melt the ghee (or butter) over medium heat. Add the finely chopped onion, garlic, and grated ginger to the pan. Sauté these ingredients until they become soft and fragrant, which usually takes about 4-5 minutes.

Once your onions are nice and aromatic, stir in the garam masala, coriander, cumin, turmeric, cardamom, ground cinnamon, and chili powder. Cook for another minute to bloom the spices and allow their flavors to merge beautifully.

Step 7: Blend the Sauce

Drain the soaked cashews and transfer them to a blender along with the onion mixture. Pour in the vegetable stock, heavy cream, and a splash of fresh lemon juice. Blend everything until it’s silky smooth.

Pour the blended sauce into a saucepan. Season it with salt, pepper, and a touch of sugar if you desire some warmth. Fold in the roasted cauliflower delicately, ensuring the sauce evenly coats the florets. Let everything simmer gently over low heat for about 10 minutes, allowing the flavors to mingle.

Taste and adjust the seasoning if needed. Serve your cauliflower korma warm, and don’t forget to garnish with toasted cashews for a delightful crunch. You can enjoy it with fluffy rice or hot naan.