Wash the cauliflower and separate the florets, keep aside.
Heat 2 tablespoons of oil in an iron skillet (or a pan or kadai), and add the cloves and cauliflower florets.
Add salt and let it cook in low heat for about 2 minutes.
Sprinkle ½ cup of water and cook in low heat for another 3 to 4 minutes until the florets start to shrink.
Add garlic powder, increase the heat to medium and cook for about 2 to 3 minutes until the florets start turning lightly brown. You may add a little more oil if needed.
Meanwhile, grind together the coconut, cashews and remaining 1 cup of water in a blender to make a base for the curry (may soak the cashews in water for few minutes in advance if you prefer it to be more creamy, but it is not necessary for this recipe).
Once the cauliflower florets are lightly browned, add the coconut cashew mixture to the cauliflower florets, gently mix the contents.
Add the turmeric powder, red chili powder, coriander powder and garam masala powder, mix and cook the contents for another 1 to 2 minutes.
Add the curry leaves, black peppercorns and remaining one tablespoon of coconut oil, gently stir the contents.
Finally add the chopped coriander leaves and switch off the stove. The delicious cauliflower coconut cashew curry is ready to be served!