Soak cashew nuts in hot water for 15 -20 minutes.
Soak saffron in the hot milk for 15-20 minutes.
Heat oil and ghee or butter together in a wide pan over medium heat.
Add mustard seeds and allow them to pop or sizzle.
Add cumin seeds.
Add chopped onion and saute till nearly light brown.
Add garlic, ginger and green chill pastes. Stir fry for a few seconds.
Add turmeric, red chilli powder and coriander cumin powder. Mix.
Immediately add the tomato puree.
Add salt and allow the puree to cook till it becomes a bit thick.
Allow the sauce to cool down a bit.
Put the sauce in a blender with the cashew nuts and water.
Blend to a smooth sauce.
Pour the sauce back in the pan. Add kasuri methi, chopped coriander and the infused saffron milk. Mix well.
Add any marinade to the makhani sauce that might be on the side of the cauliflower.
Preheat the oven to 180°C.
Place the cauliflower upright in a baking tray.
Pour the sauce over the cauliflower.
Roast the cauliflower for 25-30 minutes until it begins to brown on top or till its done.
Insert a knife to check whether the cauliflower is cooked properly. It should have a bite and not be overcooked.
Garnish with chopped almonds and pistachios.
Serve with naan, paratha or roti.