Flake away the layers of the onion so you are left with ‘petals’. Cut the cauliflower (including the stalks and leaves) into bite-sized pieces. Mix the spice mix and 2 tbsp of the oil in a bowl, then tip in the onion and cauliflower pieces and toss to coat. Will keep covered and chilled for up to 24 hours.

For the sauce, heat the oil in a frying pan over a medium heat. Fry the garlic and ginger for 3 mins, then stir in the spice mix. Sizzle for 1 min, then add the bay, cinnamon stick and tomatoes. Simmer for 15-20 mins until thickened, then stir in the butter, honey and cream. Leave to cool, then blend in a food processor until smooth. Stir in the yogurt and season.

Thread the cauliflower and onion onto skewers. Brush the remaining oil over the barbecue bars and cook the skewers for 15-20 mins, turning frequently, until the cauliflower is tender. Serve with the makhani sauce on the side for dipping or drizzling over.