All Recipes

Creamy Almond Mughlai Cauliflower Recipe

Creamy Almond Mughlai Cauliflower Recipe
  • Category


  • Cusine



1 large head cauliflower

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


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


Preheat oven to 450 degrees F and place rack in middle position. Place cauliflower on a rimmed baking sheet and toss with 2 tablespoons 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. In a large cast iron skillet or stainless steel sauté pan, heat remaining 2 tablespoons 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 water. Cook, stirring often, until water is absorbed and ground almonds begin to look and smell toasted, about 5 minutes. 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. 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 raita, rice, and/or Indian flatbreads.