This is from Fresh India by Meera Sodha and is a glorious thing to do with cauliflower. We first tried it a couple of years ago and now it’s a staple dish. There is a vegan version available here.
- 1 cauliflower
- Rapeseed oil
- 1 large brown onion, thinly sliced
- 3 cloves of garlic
- 3 cm ginger, peeled
- 1/3 tsp ground cardamom (or finely ground seeds from 4 pods)
- ½ tsp ground black pepper
- 1 tsp garam masala
- ¼ tsp chilli powder (or to taste)
- 50g ground almonds
- 1 tbsp runny honey
- 250 ml Greek yoghurt
- 100-150 ml milk
- A handful raisins & flaked almonds
Heat the oven to 180°C/350°F/gas 4 and line a large baking tray with foil.
Break the cauliflower into bite-sized florets and put into a large bowl. Pour over 4 tablespoons of oil (or enough to coat them properly), then scatter over 1 teaspoon of salt. Mix with your hands until they’re completely coated, and place in a single layer on the baking tray. Roast for 30 to 40 minutes, until tender and nicely browned in places. Check every 10 minutes – if the florets start to burn, cover them loosely with foil.
In the meantime, put 3 tablespoons of oil into a large frying pan over a medium heat and, when hot, add the onions. Cook for 12 to 15 minutes, until soft and browning (it’s important that they are golden brown so keep the temperature pretty low and be patient), then crush in the garlic and grate in the ginger. Fry for a couple of minutes, then add the ground cardamom, black pepper, garam masala, chilli powder, ground almonds, honey and 1¼ teaspoons of salt (or to taste). Stir-fry for 3 minutes, then add the yoghurt.
Turn the heat down to low and cook for around 10 minutes, until the sauce starts to turn a rich gold. When the cauliflower is tender, tip it into the sauce and stir to coat. Thin the sauce to the consistency of pouring yoghurt with milk, and heat through. Check for seasoning, as you may need to add a little more salt or extra garam masala.
Finally, put a small frying pan over a medium heat and, when hot, add the raisins and flaked almonds. Stir-fry until the raisins start to blacken and puff up and the almonds turn golden brown, then take off the heat.
To serve, scatter the raisins and toasted almonds over the top of the cauliflower, and serve with rice or chapattis.