Blistered Curry Cauliflower

Step

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  Blistered Curry Cauliflower with Amanda Haas

  

• 1

  When ready to cook, set temperature to 450 F° and preheat, lid closed for 15 minutes.

• 2

  Remove the core from the head of cauliflower, and cut the cauliflower florets into 1/2" pieces.

  

• 3

  Combine the cauliflower, oil, garlic, curry powder, tumeric, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl. Toss until the cauliflower is evenly coated. Spread the cauliflower out onto a large baking sheet, making sure not to overcrowd the cauliflower.

  Ingredients

  • 1 Whole head cauliflower, cored and cut into 1/2 in slices

  • 2 Tablespoon extra-virgin olive oil

  • 1 Clove garlic, grated

  • 1 Teaspoon curry powder

  • 1/2 Teaspoon ground turmeric

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon freshly ground black pepper

• 4

  Place the sheet pan on the grill and roast until the cauliflower is tender and golden brown, 15 to 20 minutes, flipping halfway through.

  450 ˚F / 232 ˚C

• 5

  Meanwhile, make the Haas Sauce aka chimichurri: place the vinegar, mustard, and garlic cloves in the bowl of a food processor. Pulse to combine and break up the garlic. Add the herbs and pulse until evenly chopped, stopping once to scrape down the sides. Pour in the olive oil, the pulse until the herbs are coarsely chopped and a thick sauce forms. Taste, adding up to a 1 tsp of salt desired. For a thinner sauce, add additional olive oil or a 1 Tbsp of water.

  Ingredients

  • 3 Tablespoon sherry vinegar

  • 1 Tablespoon Dijon mustard

  • 3 Clove garlic, peeled

  • 2 Cup loosely packed parsley leaves

  • 3/4 Cup extra-virgin olive oil

  • 1 Teaspoon kosher salt

• 6

  Remove the cauliflower from the grill and toss with the almonds, currants, mint and lime zest. Season with salt and pepper. Serve warm or at room temperature with a drizzle of Haas Sauce. Enjoy! Recipe adapted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019

  Ingredients

  • 1/3 Cup roasted, salted almonds, chopped

  • 1/4 Cup currants, rehydrated and drained

  • 1/4 Cup fresh chopped mint

  • 2 Teaspoon lime zest