Light enough for summer, proving the cauliflower isn't just a fall and winter vegetable.
1/4 cup vegetable oil, divided1 cinnamon stick, broken in half2 teaspoons ground cumin1/4 cup ground almonds 1 tablespoon light brown sugarDirections
Preheat oven to 450°F and place rack in middle position. Place cauliflower on a rimmed baking sheet and toss with 2 tablespoons oil. Season with salt and pepper. Roast until golden brown on one side, about 10 minutes. Turn and roast until brown on second side and just tender, 7 to 10 minutes longer. Remove from oven and set aside.
In a large cast iron skillet or stainless steel sauté pan, heat remaining 2 tablespoons oil over medium-high heat until shimmering. Add onions, cinnamon stick, cloves, and star anise and cook, stirring, until onions are soft and lightly browned, 5 to 7 minutes. Stir in ginger, garlic, cumin, coriander, chile flakes, garam masala, ground almonds, and 1/2 cup water. Cook, stirring often, until water is absorbed and ground almonds begin to look and smell toasted, about 5 minutes.
Stir in yogurt, stock, cream, raisins, and brown sugar. Season lightly with salt, then lower heat and simmer until sauce thickens to a creamy glaze, about 10 minutes. Stir in roasted cauliflower and toss until cauliflower is warmed through and coated in sauce, 2 to 3 minutes. Remove cinnamon stick pieces and star anise. Transfer to a warmed serving dish and scatter with toasted slivered almonds and cilantro.
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