Creamy Almond Mughlai Cauliflower

seriouseats.com

lizzieliz

1 large head cauliflower (about 1 ½ pounds; 680g), halved, cored, and cut into 3-inch florets (see note)

¼ 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

¼ cup ground almonds (30g; can be ground in a food processor from about ⅓ cup slivered raw almonds)

1 cup (240ml) Greek yogurt

1 cup (240ml) homemade quick vegetable stock

½ cup (120ml) heavy cream

½ cup (75g) golden raisins

1 tablespoon (15g) light brown sugar

¼ cup (45g) toasted slivered almonds, for garnish

Cilantro leaves and tender stems, for garnish

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