Trim cauliflower. Place stem-side down in a large pot. Add 1 inch of water and a pinch of salt. Cover and bring to a boil. Reduce heat to medium and cook until barely tender, about 15 minutes. Do not overcook. Drain by carefully tipping pot over the sink. Slide cauliflower onto a plate and set aside.
Process onions in a blender or food processor until puréed. In a large heavy pot, add onions and sauté in vegetable oil until browned.
Process tomatoes until puréed. Add tomatoes, ginger, turmeric, cayenne pepper, salt, ½ cup water, and ¼ cup coconut cream or light cream to sautéed onions. Stir until well blended.
Place cauliflower, stem-side down, in the onion mixture and cook uncovered for 15 minutes over low heat, basting frequently with the onion-tomato gravy.
Add ¼ cup of the peas and ¼ cup of the chopped cilantro. Stir in almonds and golden raisins, reserving a few almonds for garnish. Continue cooking for a few more minutes, if necessary, until cauliflower is tender, adding a little water if gravy becomes too thick.
Remove whole cauliflower using two large serving spoons, or carefully slide out of pot and place on a serving dish, stem-side down. Pour gravy over cauliflower and garnish with remaining ¼ cup cooked peas, ¼ cup chopped cilantro, and reserved almonds.
The cooked cauliflower can also be cut into florets and added to the sauce and cooked uncovered for 15 minutes. Serve garnished with the remaining peas, cilantro, and reserved almonds.
Try our easy-to-make Naan bread. https://veggiefestchicago.org/recipe/naan/