Tandoori Cauliflower

Cauliflower:
1 teaspoon salt
1 tablespoon fresh lemon juice
3 cups water
6 cups cauliflower florets

Spice mix:
2 cardamom pods
2 whole cloves
1 (1-inch) cinnamon stick
1 bay leaf

Sauce:
1 1/2 teaspoons canola oil
1 1/2 cups chopped white onion
1 tablespoon finely ground blanched almonds (about 1/2 ounce)
1 1/2 teaspoons grated peeled fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3 garlic cloves, minced
1/3 cup water
6 tablespoons plain whole milk yogurt

Remaining Ingredient:
1/4 cup chopped fresh cilantro


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.

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.

To prepare sauce, heat oil in skillet over medium heat. Add onion; saut? 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.

Preheat oven to 350?.

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.

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.
from Cooking Light