Warm milk in a pan add saffron stands and leave to infuse.
In pan heat ghee over medium heat, Add the whole cauliflower and fry until brown on all sides. Remove from the pan, place on a plate to drain and set aside.
In ghee which is left in the pan, fry the sliced onion until golden brown.
Remove the onion to a bowl to drain. Grind the onion to paste with a little yoghurt
Stir the onion, garlic, and ginger pastes in to the yoghurt, then add powdered masala.
Place the whole cauliflower base down In a deep cast iron casserole dish pour the yoghurt marinade over the cauliflower, then cover loosely the foil paper and leave for 15 minutes.
Place dish in medium heat to cook the cauliflower, lift paper and baste with cauliflower with yoghurt sauce. Cook for about 30 to 40 minutes. The cauliflower is cooked when a skewer goes in easily with only a slight resistance.
Place the cauliflower whole on a serving plate or dish, then garnish with almond flakes.