Soak the poppy seeds and cashew nuts in one bowl for about 15 minutes.
Blend them till it forms a paste.
Get a large bowl and transfer the paste into it using a spatula.
Add the yoghurt, ginger paste, green chilli paste, cumin powder, coriander powder, red chilli powder, Kashmiri red chilli powder, mustard oil and salt.
Mix it well till it becomes smooth, then add your cauliflower to it. Mix again and set asde for about an hour.
Toss cinnamon, cardamom and clove in a pan and roast them for a while. Crush them and set it aside.
In another pan heat some vegetable oil and ghee together and add the crushed cinnamon, cardamom and clove. Next add the bay leaf and stir.
Add the marinated cauliflower florets that have been set aside and fry together for about 7 minutes. Do this on low heat.
Add the mixture used to marinate the cauliflower to the gravy on fire and add salt.
Let it fry until you see the oil separating itself.
Add some water and mix. Cover the food and let it simmer for about 15 minutes or until the gravy becomes thick.
Phulkopir roast is a Bengali vegetarian dish prepared with cauliflower, yoghurt and a number of spices. This dish is mostly made on special occasions like the Durga puja and other festivals.