Heat the oil in a saucepan and gently fry the onion until softened, about 4-5 minutes.
Add the turmeric, paprika and cayenne pepper and stir fry for a further two minutes.
Add the quartered cauliflowers and cook until well coated with the spices, about 4-5 minutes.
Pour in the double cream and bring to a gentle simmer. Simmer for five minutes, or until the cauliflower is tender. Stir in the chopped coriander.
Serve in a bowl garnished with more chopped fresh coriander and the toasted almonds scattered over the top.