
Curry-Roasted Cauliflower with Haas Sauce
Ingredients
- 1 head of cauliflower, about 1 1/2 lbs
- Kosher salt
- 2 tbsp extra virgin olive oil
- 1 clove garlic, grated
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- Freshly cracked black pepper
- 1/3 cup chopped, roasted, salted almonds
- 1/4 cup currants, rehydrated and drained
- 2 tsp grated lime zest
For the Haas Sauce
- 3 tbsp Sherry vinegar
- 1 tbsp Dijon mustard
- 3 garlic cloves, peeled
- 2 cups loosely packed parsley leaves
- 1 cup loosely packed basil leaves
- 1 cup loosely packed mint leaves
- 3/4 cup extra virgin olive oil
- Kosher salt (optional)
Instructions
For the Haas Sauce
- In a food processor, combine the vinegar, mustard, and garlic. Pulse a few times to break up the garlic.
- Add the parsley, basil, and mint and pulse until evenly chopped. Scrape down the sides of the bowl.
- Then, with the motor running, add the olive oil until a thick sauce forms.
- Taste and adjust salt as desired.
- Store in an airtight container in the refrigerator for up to 1 week.
For the Cauliflower
- Bring a large pot of water to a boil and preheat oven to 450 degrees F.
- Trim the stem of the cauliflower so that it can stand upright. Season the water with 1 tablespoon salt and submerge the cauliflower, stem side up. Cook for 10-12 min or until tender.
- In a bowl, combine the oil, garlic, curry powder, turmeric, 1/2 tsp salt, and 1/2 tsp pepper. Drizzle the mixture all over the cauliflower and massage it to coat. Roast the cauliflower, stem side-down, until golden brown and slightly charred, 25-30 minutes.
- Transfer to a serving platter, garnish with almonds, currants, and lime zest. Serve immediately.