PREPARATION

1. Turn on the grill in the oven on the highest setting.
2. Start with the pickled onions. Thinly slice the red onions and add about a cup of apple cider vinegar, a cup of water and a large pinch salt and sugar, massage it with your hands, so that the acid enters the onion. Let it stand in the fridge until the rest of the recipe is cooked.
3. Mix together the grated garlic, ginger, turmeric, garam masala, cumin powder and coriander powder. Add half of the mixture together with the yoghurt to the cauliflower florets and mix until everything is evenly coated.
4. Layer a baking tray with baking paper and add the cauliflower florets and grill for about 10 minutes or until charred. You want to see dark brown spots!
5. Meanwhile slice the onion in halved rings, heat the ghee or butter in a large pot and fry the onion on a medium low heat for about 5 minutes until soft. Then add the other half of the spice mixture, the crushed cardamom pods, chili flakes, salt, pepper and tomato paste and fry for about 2 minutes.
6. Add the tinned tomatoes and refill half of the tin with water and add as well. Break up the tomatoes in the pot and let it simmer for 10 minutes. Add the cream and the cauliflower and let it cook together for 2 minutes, scatter over the coriander and your cauliflower masala is ready!
7. To make the naan bread, mix together the flour and yoghurt with a large pinch of salt. Once you have a springy dough, divide in four equally sized portions and roll it out with a rolling pin on a floured surface. Heat a frying pan on a high heat and once hot, add the naan to the pan (no oil needed). Let it cook for about 2 minutes on each side. Brush the naan with melted ghee or butter when ready and sprinkle over some sea salt.
8. Serve everything in bowls!