Becky Luigart-Stayner
6 servings (serving size: 1 cup)

How to Make It

Step 1

To prepare cauliflower, bring first 3 ingredients to a boil in a large saucepan. Add cauliflower florets; cover, reduce heat, and simmer 5 minutes or just until tender (do not overcook). Drain.

Step 2

To prepare spice mix, combine cardamom, cloves, cinnamon, and bay leaf in a medium nonstick skillet; cook over medium heat 2 minutes or until toasted and fragrant. Place mixture in a coffee or spice grinder; process until ground.

Step 3

To prepare sauce, heat oil in skillet over medium heat. Add onion; sauté 8 minutes or until lightly browned. Stir in cardamom mixture, almonds, and next 5 ingredients (through garlic); cook 2 minutes. Remove from heat; cool slightly.

Step 4

Preheat oven to 350°.

Step 5

Place onion mixture and 1/3 cup water in a blender, and process until almost smooth, scraping sides of blender occasionally. Place onion mixture in skillet; gradually stir in yogurt. Cook over low heat 5 minutes, stirring frequently.

Step 6

Place cauliflower in a shallow 2-quart baking dish; pour onion mixture over cauliflower, tossing to coat. Bake at 350° for 20 minutes or until thoroughly heated and just beginning to brown. Sprinkle with cilantro.

Ratings & Reviews

EllenDeller's Review

April 12, 2014
Okay, but bland as written. I made half the recipe but used all the spices, and we could have enjoyed even a bit more. So when and if I make it again, I'll triple the spices! Also think it's better to really roast vegetables at more like 425 than bake at 350. Still, it was a nice accompaniment to a lentil curry, green beans, and raita.

cakedeco's Review

June 08, 2011
I made this but added cumin to round out the flavor. It was very good however next time will make a bit more sauce.