Cut the cauliflower into 6-7 florets each.
Soak in saline water for 3 - 4 minutes.
Rinse and put aside.
Heat the oil (for frying) in a deep pan.
Fry the florets to a golden brown.
Remove and drain the excess oil.
Heat 5 tbsp oil, add cloves, bay leaves, black cardamom, and asafoetida.
Stir on low heat for a few seconds.
Stir in red chilli powder with yoghurt and add to the pan.
Cook on high heat till the oil separates, stirring continuously.
Add the water and stir.
Add cauliflower, salt, ginger powder, aniseed powder, and garam masala.
Cook for 10 minutes on low heat, taking care that the mixture does not stick to the bottom.
Remove from heat and serve hot.
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