Heat oven to 350F. Wash cauliflower florets and drain the water. Toss cauliflower florets on cooking/baking sheet, add oil and salt.Combine them well and make sure oil coated well to florets. Roast them until tender and browned. It will take 30-40 min. Flip them in middle.

Meanwhile, take a pan, heat 2-3 tbs oil. On medium flame, once oil is hot enough add onions, cook them until it browned.

Now, add Ginger-Garlic paste and cook them for a minute or two.

Add in Garam masala, black pepper, cardamom and chili powder.

Add Ground Almonds, honey and salt to taste.

Cook the almonds until they cling to onions for about 2-3 mins.

Now, stir in yogurt and cook them for 8-10 mins. Simmer the sauce until it thickened and can see golden color.

Now, add milk and cook, stirring, until the sauce is smooth, if you want more runny or liquid consistency now it’s the time add warm water to the mixture and cook them until it reaches to desired consistency.

Taste the gravy for salt, if required add more salt to taste.

Switch of the flame and add baked cauliflower florets to the curry.

Season with Roasted almond slices and Roasted Raisins. (You can roast Almonds and raisins in separate non stick pan on medium flame, until almond and raisins getting browned in color)

Serve hot with Roti or Rice.