Cauliflower Korma

Heat oven to 350. Toss cauliflower with a bit of avocado oil (just to coat). Sprinkle with 1 tsp. of salt. Arrange in a single layer on 2 aluminum (or silicone mat) rimmed baking sheets. Roast until cauliflower is tender and browned. 30 -40 minutes.
Meanwhile, heat 1 Tbsp. oil in a large skillet over medium heat. Add onions and cook stirring often, until softened and lightly caramelized. 12-15 minutes. Add garlic and ginger and cook, stirring often, until fragrant, about 1 minute. Stir in garam masala, black pepper, cardamon, and cayenne. Add ground almonds, hone and 1 1/2 tsp. salt. Cook, stirring until almonds cling to onions, about 3 minutes. Stir in yogurt and reduce heat to low. Simmer until sauce is thickened and a rich golden color. Season to taste with salt and remove from heat.
Heat a small saute pan over medium heat. Add raisins and sliced almonds, cook shaking pan to keep raisins and almonds from burning, until raisins puff up and almonds are golden brown. About 2 minutes.
Spoon sauce on a a platter. Top with cauliflower and sprinkle with almonds and raisins

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