Update 4/14/15: I love this recipe for Mughlai cauliflower as is, but I found another way to make it that has the same flavors but with more gravy! Below I’ve separated the instructions into two versions, Dry and Wet. The wet version is actually much simpler!

I think I’ve found my new favorite cauliflower recipe: Mughlai cauliflower. Fussing around looking for new ways to cook cauliflower, I ran into this recipe on Indobase and thought it looked really interesting with all the rich and sweet spices like fennel, clove, cardamon and cinnamon, cashews, cream, and to top it off one of my favorite flavors kasoori methi. I didn’t have any poppy seeds, used less of most of the spices, and totally made this an easier version by skipping the fried onions. It came out delicious!

1 tablespoon olive oil
1 medium cauliflower cut into florets
Salt
1/2 teaspoon turmeric
2 teaspoons kasmiri chili powder (not as spicy as normla chili powder, so use less if you use chili powder)
1-2 tablespoons ghee
2 teaspoons palm sugar (or any sugar)
3 cloves
3 cardamon
2 pieces cinnamon bark
1-2 onions sliced
1 teaspoon fennel seeds
1 tablespoon cashewnuts ground
1/2 teaspoon roasted jeera powder (ground cumin)
2 teaspoons kasori methi leaves
1/3 cup tomato puree or use fresh chopped for the wet version
1/4 cup half & half or 2 tablespoons cream
Salt

Dry Version:

1. Heat olive oil in a big skillet and cook saute cauliflower until tender, covering some to speed up the cooking. Add the turmeric, chili powder and some salt when the cauliflower looks close to being finished.
2. In a saute pan, heat ghee and add cloves, cardamon and cinnamon and toast for a minute or so.  Add the sugar and let it melt. Add the onions and cook over medium heat until caramelized.
3. Meanwhile, grind the fennel and cashew nuts until a powder. Once the onions are caramelized, add the fennel/cashew powder, jeera powder and kasori methi. Cook for a couple of minutes.
4. Add the tomato puree, half & half or cream, cauliflower, salt to taste, and a little water. Cover for a few minutes until the flavors meld.

Wet Verson:

• Heat ghee in a big skillet and add cloves, cardamon, cinnamon and fennel seeds. Add the onions (makes sure to use two) and saute until translucent. Add the cauliflower and saute for a few minutes, then add the chopped tomatoes, turmeric, chili powder, ground cumin and kasori methi leaves. Once the tomatoes get soft, add the palm sugar, ground cashews, half and half, and enough water to make a gravy. Salt to taste and cook until the cauliflower is nice and tender.