Tandoori Cauliflower with Cashew-Cilantro Sauce

London-based cookbook author Meera Sodha taught us her tandoori cauliflower from her book “Dinner.” Inspired by classic tandoori chicken, she gave cauliflower “steaks” a yogurt treatment before cooking, which protects the spices in the seasoning mixture, allowing them to bloom without burning. The yogurt itself caramelizes, developing deep flavor. We adapted her recipe, making a few minor tweaks. Most notably, we opted for cauliflower wedges instead of steaks, which eliminates the odd bits that result from slicing a head into slabs. We also scaled up the yogurt mixture so it coats two 2-pound heads of cauliflower. Kashmiri chili powder has a vivid red hue. It’s used as much for color as for spice; a mixture of sweet paprika and cayenne is a decent stand-in. Serve as a vegetarian main or as a side dish to just about anything.