Creamy Almond Mughlai Cauliflower

Ingredients

• 1 large head cauliflower, halved, cored, and cut into 3-inch florets
• 1/4 cup vegetable oil, divided
• Kosher salt and freshly ground black pepper
• 2 medium yellow onions, finely chopped
• 1 cinnamon stick, broken in half
• 4 cloves
• 1 star anise pod
• 1 piece ginger, peeled and grated
• 5 medium cloves garlic, grated or minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander seed
• 1 teaspoon dried chili flakes
• 1 tablespoon garam masala
• 1/4 cup ground almonds
• 1 cup Greek yogurt
• 1 cup homemade quick vegetable stock
• 1/2 cup heavy cream
• 1/2 cup golden raisins
• 1 tablespoon light brown sugar
• 1/4 cup toasted slivered almonds, for garnish
• Cilantro leaves and tender stems, for garnish

Directions

1. Set the oven to 450 degrees F (230 degrees C), with a rack centered in the oven. Spread the cauliflower across a rimmed baking sheet, drizzle with 2 tablespoons (30ml) oil, and toss to coat. Add salt and pepper. Roast for about 10 minutes, until the underside has browned nicely. Flip the florets, then continue roasting until the other side is browned and the cauliflower is just tender, 7 to 10 minutes longer. Take the pan out of the oven and keep the cauliflower nearby.
2. In a roomy cast iron skillet or a large stainless steel sauté pan, warm the remaining 2 tablespoons (30ml) oil over medium-high heat until it shimmers. Add the onions, cinnamon stick, cloves, and star anise, and cook, stirring as they soften and pick up light color, 5 to 7 minutes. Add the ginger and garlic, then sprinkle in the cumin and coriander, followed by the chili flakes, garam masala, and ground almonds; pour in 1/2 cup (120ml) water. Continue cooking, stirring often, until the water has been absorbed and the ground almonds start to look and smell toasty, about 5 minutes.
3. Fold in the yogurt, stock, cream, raisins, and brown sugar. Season lightly with salt, reduce the heat, and simmer until the sauce tightens into a creamy glaze, about 10 minutes. If it becomes too thick, loosen it with a little more water or stock. Add the roasted cauliflower, turning it through the sauce until hot and well coated, 2 to 3 minutes. Fish out the cinnamon stick pieces and star anise. Spoon everything into a warmed serving dish, then finish with toasted slivered almonds and cilantro. Raita, rice, and/or Indian flatbreads are good alongside.