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1
Trim the base and outer leaves of the cauliflower.
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2
Hollow out the stem about 1.25 inches.
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3
Immerse the cauliflower head-down in cold salted water.
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4
Pour 3 cups salted water into a saucepan large enough to hold the cauliflower, and bring to a boil over high heat.
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5
Place the cauliflower in the water, stem end down.
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6
When the water returns to a boil, cover and boil for 15-25 minutes over moderate heat.
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7
Meanwhile place the tomatoes in a small saucepan with the 1/4 cup of water and the bay leaf and peppercorns.
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8
Gently boil over moderate heat for 10 minutes.
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9
Strain the juice through a sieve, discarding the seeds and spices.
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10
When the cauliflower is almost tender lift it out carefully and drain in a colander.
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11
Transfer to a heated serving dish and rub with 2 tablespoons of butter (or use ghee if you have it.)
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12
Set aside in a warm oven.
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13
Combine the ground spices with the 2 tablespoons of water in a small dish.
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14
Heat the remaining 3 tablespoons of butter in a small saucepan over moderate heat.
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15
Add the spice water and fry for 30 seconds.
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16
Pour in the tomato juice, salt and sugar, bring to a boil and reduce until thick enough to coat a spoon.
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17
To serve, spoon the sauce over the cauliflower, drizzle the yogurt over the sauce and sprinkle with nuts.
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18
Cut into wedges and serve.
