Creamy Almond Mughlai Cauliflower Recipe

Name: Creamy Almond Mughlai Cauliflower Recipe
Ingredients: 1 large head cauliflower (about 1 1/2 pounds; 680g), halved, cored, and cut into 3-inch florets (see note); 1/4 cup (60ml) vegetable oil, divided; Kosher salt and freshly ground black pepper; 2 medium yellow onions (about 1 pound; 450g), finely chopped; 1 cinnamon stick, broken in half; 4 cloves; 1 star anise pod; 1 (1-inch) piece ginger, peeled and grated (about 1 ounce; 30g); 5 medium cloves (25g) garlic, grated or minced; 2 teaspoons (5g) ground cumin; 2 teaspoons (5g) ground coriander seed; 1 teaspoon (2g) dried chile flakes; 1 tablespoon (8g) garam masala; 1/4 cup ground almonds (30g; can be ground in a food processor from about 1/3 cup slivered raw almonds); 1 cup (240ml) Greek yogurt; 1 cup (240ml) homemade quick vegetable stock; 1/2 cup (120ml) heavy cream; 1/2 cup (75g) golden raisins; 1 tablespoon (15g) light brown sugar; 1/4 cup (45g) toasted slivered almonds, for garnish; Cilantro leaves and tender stems, for garnish