Mughlai Cauliflower

Name: Mughlai Cauliflower
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 serving
Ingredients: 1/4 cup vegetable oil; 1 large cauliflower; Coarse kosher salt and cracked black pepper; 2 medium yellow onions; 1 cinnamon stick; 4 cloves; 1 star anise pod; 1 1-inch piece ginger, peeled and grated (30g); 4 garlic cloves; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon dried chili flakes; 1 tablespoon garam masala; 1/4 cup ground almonds; 1/2 cup water; 1 cup Greek yogurt; 1 cup vegetable; 1/2 cup heavy cream; 1/2 cup golden raisins; 1 tablespoon brown sugar; 1 teaspoon kosher salt; 1/4 cup flaked almonds; cilantro

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Course
Side Dish, Main Course, Lunch, Others
Cuisine
American, International, Vegetarian, gluten-free

Mughlai Cauliflower

Yosef Browning

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

1/4 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 garlic cloves 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
1/4 cup ground almonds 30g (or grind 1/3 cup of flaked almonds)
1/2 cup water
1 cup Greek yogurt
1 cup vegetable or chicken broth
1/2 cup heavy cream
1/2 cup golden raisins sultanas
1 tablespoon brown sugar
1 teaspoon kosher salt
1/4 cup flaked almonds toasted, to garnish
cilantro leaves and tender stems

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Instructions

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.
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.
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 1/2 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.