Food Recipes Dinner Cauliflower Korma with Blackened Raisins 5.0 (4) 5 Reviews Meera Sodha, author of Fresh India, adds ground almonds to her version of this yogurt-based curry, then folds in nutty roasted cauliflower. Toasting the almonds and the raisin garnish adds a striking smokiness and texture to the finished dish. Slideshow: More Cauliflower Recipes By Meera Sodha Meera Sodha Meera Sodha is a London-based food writer and author of two highly regarded cookbooks: Made in India (2014) and Fresh India (2016). She writes a weekly vegan food column for The Guardian. Food & Wine's Editorial Guidelines Updated on July 27, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Eric Wolfinger Total Time: 40 mins Yield: 4 to 6 Ingredients 2 large heads cauliflower, broken into bite-size florets Canola oil 2 1/2 teaspoons kosher salt, divided, plus more to taste 2 large yellow onions, thinly sliced 6 garlic cloves, grated 1 (2 1/2-inch) piece fresh ginger, peeled and grated 2 teaspoons garam masala 1 teaspoon freshly ground black pepper Pinch of ground cardamom Pinch of cayenne pepper 1 cup ground almonds 2 tablespoons honey 2 cups plain whole-milk Greek yogurt 3/4 cup whole milk 1/2 cup raisins 1/2 cup sliced almonds Directions Heat oven to 350°F. Toss cauliflower with 1/4 cup oil and 1 teaspoon salt. Arrange in a single layer on 2 aluminum foil–lined rimmed baking sheets. Roast cauliflower until tender and browned, 30 to 40 minutes. Meanwhile, heat 3 tablespoons oil in a large skillet over medium. Add onions and cook, stirring often, until softened and lightly caramelized, 12 to 15 minutes. Add garlic and ginger and cook, stirring often, until fragrant. Stir in garam masala, black pepper, cardamom, and cayenne. Add ground almonds, honey, and 1 1/2 teaspoons salt. Cook, stirring, until almonds cling to onions, about 3 minutes. Stir in yogurt and reduce heat to low. Simmer until sauce is thickened and a rich golden color, about 10 minutes. Add milk and cook, stirring, until the sauce is smooth and coats the back of a spoon. Season to taste with salt and remove from heat. Heat a small frying pan over medium. Add raisins and sliced almonds; cook, shaking pan to keep raisins and almonds moving, until raisins start to blacken and puff up and almonds are golden brown, about 2 minutes. Spoon sauce onto a platter. Top with cauliflower, and sprinkle with raisins and almonds. Originally appeared: March 2018 Rate It Print