Mughlai Cauliflower
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Unrated
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Course
Side Dish, Main Course, Lunch, Others
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Cuisine
American, International, Vegetarian, gluten-free
Mughlai Cauliflower
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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 cauliflower cored and cut into large (3-inch) florets (1.5lb, large
- kosher salt coarse, cracked
- black pepper coarse, cracked
- 2 yellow onion finely chopped (500g, medium
- 1 cinnamon stick broken in half
- 4 cloves
- 1 star anise pod
- 1 ginger 1-inch piece, peeled and grated (30g
- 4 garlic grated or minced (25g, cloves
- 2 teaspoons cumin 5g, ground
- 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 almonds toasted, to garnish, flaked
- cilantro leaves and tender stems
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.
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