By Amanda Haas
Who says cauliflower has to be bland and boring? Culinary Pro Amanda Haas brings the flavor with this blistered curry cauliflower dish. Her simple recipe will surprise you with how tasty this veggie can be.
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|1 Whole||head cauliflower|
|2 Tablespoon||extra-virgin olive oil|
|1 Clove||garlic, grated|
|1 Teaspoon||curry powder|
|1/2 Teaspoon||ground turmeric|
|1/2 Teaspoon||kosher salt, plus more as needed|
|1/2 Teaspoon||freshly ground black pepper, plus more as needed|
|1/3 Cup||chopped roasted, salted almonds|
|1/4 Cup||currants, rehydrated and drained|
|1/4 Cup||fresh chopped mint|
|2 Teaspoon||lime zest|
|3 Tablespoon||sherry vinegar|
|1 Tablespoon||Dijon mustard|
|3 Clove||garlic, peeled|
|2 Cup||parsley leaves, loosely packed|
|2 Cup||mint or basil leaves, loosely packed|
|3/4 Cup||extra-virgin olive oil|
|To Taste||Black pepper|
|To Taste||kosher salt|
Blistered Curry Cauliflower with Amanda Haas
When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Remove the core from the head of cauliflower and cut the cauliflower florets into 1/2 inch pieces.
1 Whole head cauliflower
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.
2 Tablespoon extra-virgin olive oil
1 Clove garlic, grated
1 Teaspoon curry powder
1/2 Teaspoon ground turmeric
1/2 Teaspoon kosher salt, plus more as needed
1/2 Teaspoon freshly ground black pepper, plus more as needed
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
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.
3 Tablespoon sherry vinegar
1 Tablespoon Dijon mustard
3 Clove garlic, peeled
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.
2 Cup parsley leaves, loosely packed
2 Cup mint or basil leaves, loosely packed
3/4 Cup extra-virgin olive oil
To Taste Black pepper
To Taste kosher salt
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!
1/3 Cup chopped roasted, salted almonds
1/4 Cup currants, rehydrated and drained
1/4 Cup fresh chopped mint
2 Teaspoon lime zest