Tandoori-Style Cauliflower (Tandoori Gobhi)

Ingredients

• 1  bay leaves 
• 1.5 teaspoons canola oil 
• 2  cardamom pods 
• 6 cups cauliflower florets 
• 1 stick cinnamon (1-inch)
• 0.3 cup cilantro leaves fresh chopped
• 1.5 teaspoons ginger fresh grated peeled
• 3  garlic clove minced
• 0.5 ounce blanched almonds and finely
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon turmeric 
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 6 tablespoons yogurt plain whole
• 0.3 cup water 
• 3 cups water 
• 1.5 cups onion white chopped

Equipment

• frying pan
• sauce pan
• oven
• blender
• baking pan

Directions

1. To prepare cauliflower, bring first 3 ingredients to a boil in a large saucepan.
2. Add cauliflower florets; cover, reduce heat, and simmer 5 minutes or just until tender (do not overcook).
3. Drain.
4. 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.
5. Place mixture in a coffee or spice grinder; process until ground.
6. To prepare sauce, heat oil in skillet over medium heat.
7. Add onion; saut 8 minutes or until lightly browned. Stir in cardamom mixture, almonds, and next 5 ingredients (through garlic); cook 2 minutes.
8. Remove from heat; cool slightly.
9. Preheat oven to 35
10. Place onion mixture and 1/3 cup water in a blender, and process until almost smooth, scraping sides of blender occasionally.
11. Place onion mixture in skillet; gradually stir in yogurt. Cook over low heat 5 minutes, stirring frequently.
12. Place cauliflower in a shallow 2-quart baking dish; pour onion mixture over cauliflower, tossing to coat.
13. Bake at 350 for 20 minutes or until thoroughly heated and just beginning to brown.
14. Sprinkle with cilantro.