Mughlai Cauliflower
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4-6
  • ¼ cup vegetable oil, divided
  • 1 large cauliflower, cored and cut into large (3-inch) florets (1.5lb)
  • Coarse kosher salt and cracked black pepper
  • 2 medium yellow onions, finely chopped (500g)
  • 1 cinnamon stick, broken in half
  • 4 cloves
  • 1 star anise pod
  • 1 (1-inch) piece ginger, peeled and grated (30g)
  • 4 large cloves garlic, grated or minced (25g)
  • 2 teaspoons ground cumin (5g)
  • 2 teaspoons ground coriander (5g)
  • 1 teaspoon dried chili flakes (2g)
  • 1 tablespoon garam masala (8g)
  • ¼ cup ground almonds (30g) (or grind ⅓ cup of flaked almonds)
  • ½ cup water
  • 1 cup Greek yogurt
  • 1 cup vegetable (or chicken) broth
  • ½ cup heavy cream
  • ½ cup golden raisins (sultanas)
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ¼ cup flaked almonds, toasted, to garnish
  • Cilantro, leaves and tender stems
  1. Preheat oven to 425ºF and place rack in middle position. Toss cauliflower with 2 tablespoons oil, season with salt and pepper. Place on a sheet pan in a single layer and roast until golden brown on one side, about 10 minutes. Turn and roast until brown on other side and just tender, 7 to 10 minutes. Remove from oven and set aside.
  2. If you’re grinding your own almonds, put them in a food processor, pulse until nuts are medium to finely ground. remove to a bowl.
  3. Heat 2 tablespoons oil in a large straight-sided skillet set over medium-high heat and add the onions, cinnamon, cloves and star anise and cook until onions are soft and lightly browned, 5 to 7 minutes. Add the ginger, garlic, cumin, coriander, chili, garam masala, ground almonds and ½ cup water. Cook, stirring often until the water is absorbed and the nuts begins to brown, 5 minutes. Stir in the yogurt, stock, cream, raisins, salt and sugar. Simmer for 10-15 minutes, until sauce thickens. If it gets too thick, add a little more water or broth. Stir in roasted cauliflower and toss until cauliflower is hot and coated in sauce, 2 to 3 minutes. Transfer to a serving dish and scatter with the toasted flaked almonds and cilantro.
Recipe by Nerds with Knives at