Creamy Almond Mughlai Cauliflower Recipe

Ingredients

• 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 chile flakes
• 1 tablespoon (8g) garam masala
• 1/4 cup ground almonds (30g; can be ground in a food processor from about 1/3 cup slivered raw almonds)
• 1 cup (240ml) Greek yogurt
• 1 cup (240ml) homemade quick vegetable stock
• 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

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