When most vegetables you're introduced to in childhood come in mushy boiled form, you might be forgiven for going to great lengths to avoid even one more plate of such pallid, soggy specimens. That was certainly the case with Matt, who grew up in rural England in the 1970s, where mealtimes tended toward the unimaginative. Not a single vegetable in his youth was immune to being boiled beyond recognition.
It may be strange to think of cauliflower as anything but a fall and winter vegetable, especially for those of us in the Northeast, where it doesn't respond well to the summer heat . But in other regions, including California, cauliflower can be grown throughout much of the year, which means you can reliably find good varieties at your local grocery pretty much any time.
For those who aren't familiar,"Mughlai" refers to a style of cooking in India. When describing the chicken dish, it often means specifically a creamy, slow-simmered sauce flavored with almonds, spices like cinnamon and garam masala, and golden raisins. Since we're riffing on that chicken version, that's the sauce we're working with here, too.
The first step when making it is to roast the cauliflower florets. We like to do that in a 450°F oven to brown them deeply, helping to develop the cauliflower's flavor.
Surprisingly, Indian preparations are the only way that I can eat cauliflower. I just do not care for European ways of cooking the vegetable.
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