Steps

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  Blistered Curry Cauliflower with Amanda Haas

  

• 1

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

  450 ˚F / 232 ˚C

• 2

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

• 3

  Combine the cauliflower, oil, garlic, curry powder, turmeric, salt and 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.

• 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

  00:15

• 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.

• 6

  Add the herbs and pulse until evenly chopped, stopping once to scrape down the sides. Pour in the olive oil, then pulse until the herbs are coarsely chopped and a thick sauce forms. Taste, adding up to a 1 teaspoon of salt and a small amount of pepper if desired. For a thinner sauce, add additional olive oil or 1 tablespoon of water.

• 7

  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!