Put the cauliflower florets in a large pan, pour in enough water to just cover, then add the peppercorns, cinnamon sticks, cardamom pods, and cloves.
Season with salt and blanch the cauliflower for about 5 minutes, or until it is two-thirds cooked. Drain and allow to cool.
Put the hung yoghurt in a large bowl and add the ginger and garlic pastes, chili powder, and garam masala. Season with salt and mix well.
Heat the oil in a pan, add the turmeric, and stir-fry for 30 seconds, or until it starts to smell fragrant. Pour into the yoghurt mixture and mix well.
Add the cooled cauliflower florets to the marinade and set them aside for 1 hour.
Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium.
Thread the marinated cauliflower florets through several metal skewers, drizzle the remaining marinade over the top, and roast in a tandoor, over a charcoal grill or under the hot grill for 6-8minutes.
Serve hot with a choice of salad and chutney.