Curry-Roasted Cauliflower with Haas Sauce
My friend, blogger, and amazing cookbook author Ronny Joseph Lvovski and I have lots in common, including a love of cauliflower. He and I both believe if you roast it at a really high heat, it’s a game changer! In Ronny’s new cookbook “The Primal Gourmet Cookbook: It’s Not a Diet if It’s Delicious,” he has a recipe for whole-roasted cauliflower that looks incredible. We decided to take the flavors of my “Curry-Roasted Cauliflower with Haas Sauce” and combine it with Ronny’s technique. The result? As Ronny says, “It’s the lowest-key flex of low-key flexes.” You put this recipe on your table and people won’t be able to talk about anything else! The secret? You have to blanch the cauliflower first so the inside is cooked through well enough before putting it in a hot oven, allowing it to be cooked through while it gets incredibly crispy and delicious on the outside! Confession: I ate an entire one coming out of the oven last week. It’s that good.You can make the “Haas Sauce” up to 5 days in advance and keep it refrigerated until you’re ready to use!Photo by Ronny Joseph Lvovski
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.
Notes
Serves 2 as a main dish
