Preheat your oven to 300°F (150°C).

Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them in batches until browned on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.

In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and ginger, cooking for another minute until fragrant.

Stir in the ground cardamom, cloves, cumin, cinnamon, black pepper, and salt. Cook for about 1 minute, allowing the spices to toast slightly.

Return the short ribs to the pot. Pour in the beef broth, red wine, diced tomatoes (with their juices), brown sugar, and apple cider vinegar. Bring the mixture to a simmer.

Cover the pot with a lid and transfer it to the preheated oven. Braise the ribs for 3 hours, or until the meat is tender and falling off the bone.

While the ribs are braising, prepare the roasted cauliflower gravy. Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 25-30 minutes, or until golden and tender.

Once the cauliflower is roasted, transfer it to a blender. Add the heavy cream and blend until smooth. Adjust seasoning with salt and pepper if needed.

When the short ribs are done, remove them from the oven and let them rest for a few minutes. Skim off any excess fat from the braising liquid.

Serve the short ribs over a generous amount of silky roasted cauliflower gravy. Garnish with chopped fresh parsley.