Creamy Almond Mughlai Cauliflower Recipe

• 1 large head cauliflower (about 1 1/2 pounds; 680g), halved, cored, and cut into 3-inch florets (see note)
• 1/4 cup (60ml) vegetable oil, divided
• Kosher salt and freshly ground black pepper
• 2 medium yellow onions (about 1 pound; 450g), finely chopped
• 1 cinnamon stick, broken in half
• 4 cloves
• 1 star anise pod
• 1 (1-inch) piece ginger, peeled and grated (about 1 ounce; 30g)
• 5 medium cloves (25g) garlic, grated or minced
• 2 teaspoons (5g) ground cumin
• 2 teaspoons (5g) ground coriander seed
• 1 teaspoon (2g) dried chili flakes
• 1 tablespoon (8g) garam masala
• 1/4 cup ground almonds (30g; can be ground in a
• from about 1/3 cup slivered raw almonds)
• 1 cup (240ml) Greek yogurt
• 1 cup (240ml) homemade
• 1/2 cup (120ml) heavy cream
• 1/2 cup (75g) golden raisins
• 1 tablespoon (15g) light brown sugar
• 1/4 cup (45g) toasted slivered almonds, for garnish
• Cilantro leaves and tender stems, for garnish

1. Preheat oven to 450u0b0F (230u0b0C) and place rack in middle position. Place cauliflower on a rimmed baking sheet and toss with 2 tablespoons (30ml) oil. Season with salt and pepper. Roast until golden brown on one side, about 10 minutes. Turn and roast until brown on second side and just tender, 7 to 10 minutes longer. Remove from oven and set aside.
2. In a large cast iron skillet or stainless steel saute pan, heat remaining 2 tablespoons (30ml) oil over medium-high heat until shimmering. Add onions, cinnamon stick, cloves, and star anise and cook, stirring, until onions are soft and lightly browned, 5 to 7 minutes. Stir in ginger, garlic, cumin, coriander, chili flakes, garam masala, ground almonds, and 1/2 cup (120ml) water. Cook, stirring often, until water is absorbed and ground almonds begin to look and smell toasted, about 5 minutes.
3. Stir in yogurt, stock, cream, raisins, and brown sugar. Season lightly with salt, then lower heat and simmer until sauce thickens to a creamy glaze, about 10 minutes. (If it gets too thick, stir in a little more water or stock.) Stir in roasted cauliflower and toss until cauliflower is warmed through and coated in sauce, 2 to 3 minutes. Remove cinnamon stick pieces and star anise. Transfer to a warmed serving dish and scatter with toasted slivered almonds and cilantro. Serve with
4. , rice, and/or Indian flatbreads.

head cauliflower, vegetable oil, kosher salt, yellow onions, cinnamon, cloves, anise pod, ginger, garlic, ground cumin, ground coriander, chili flakes, garam masala, ground almonds, almonds, yogurt, homemade, heavy cream, golden raisins, light brown sugar, almonds, cilantro

Taken from www.seriouseats.com/recipes/2017/08/creamy-almond-mughlai-cauliflower-indian-recipe.html (may not work)