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Blistered Curry Cauliflower

Blistered Curry Cauliflower

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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.

Prep Time

15 Min

Cook Time

20 Min




This recipe serves:


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Units of Measurement:
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
Haas Sauce
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


  • Watch Video

    Blistered Curry Cauliflower with Amanda Haas

    Blistered Curry Cauliflower with Amanda Haas thumbnail
  • 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


  • 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!

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