1. Heat Instant Pot to “Saute.” Add oil, cumin seeds, cloves, peppercorns, black cardamoms, green cardamom and bay leaf. Stir.
2. Add onions. Add ginger garlic. Add salt and cook until onions are translucent.
3. Add in the spices at this point, coriander powder, chilly powder, and turmeric. Cook for another 2 minutes while stirring occasionally.
4. Add in the chopped tomatoes and mix well. Cook until the the oil starts separating. Remove the bay leaf and black cardamoms.
5. If you have an immersion blender, throw in the cashews and milk and blend into a smooth paste. Slow add hot water..
6. If you don thave an immersion blender than make a use your blender to make a smooth paste, adding hot water slowly.
7. Now thoroughly wash the cauliflower and remove the bottom.
8. Add the trivet and a cup of water to the Instant Pot.
9. Set Instant Pot to High “Pressure” for 00:00 minutes. Turn valve to Seal. When the timer goes off, turn valve to Vent to Quick release the pressure.
10. Keep Instant Pot open and allow the cauliflower to cool.
11. Plate the Cauliflower in a serving dish and pour half the sauce made earlier.
12. You may choose to broil the dressed cauliflower for a couple minutes.
13. Garnish it with cilantro, garam masala and roasted sesame seeds.

Freezer Meal

1. To make ahead or turn into a freezer meal: Make as directed and then pour into a glass jar or glass container. Freeze or refrigerate until ready to eat.
2. Thaw it if frozen or warm it up in a sauce pan before use.