Preheat oven to 425ºF and place rack in middle position. Toss cauliflower with 2 tablespoons oil, season with salt and pepper. Place on a sheet pan in a single layer and roast until golden brown on one side, about 10 minutes. Turn and roast until brown on other side and just tender, 7 to 10 minutes. Remove from oven and set aside.

If you’re grinding your own almonds, put them in a food processor, pulse until nuts are medium to finely ground. remove to a bowl.

Heat 2 tablespoons oil in a large straight-sided skillet set over medium-high heat and add the onions, cinnamon, cloves and star anise and cook until onions are soft and lightly browned, 5 to 7 minutes. Add the ginger, garlic, cumin, coriander, chili, garam masala, ground almonds and 1/2 cup water. Cook, stirring often until the water is absorbed and the nuts begins to brown, 5 minutes. Stir in the yogurt, stock, cream, raisins, salt and sugar. Simmer for 10-15 minutes, until sauce thickens. If it gets too thick, add a little more water or broth. Stir in roasted cauliflower and toss until cauliflower is hot and coated in sauce, 2 to 3 minutes. Transfer to a serving dish and scatter with the toasted flaked almonds and cilantro.