Curry Spiced Whole Roasted Cauliflower

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Originally from: Curry Spiced Whole Roasted Cauliflower

I usually make this without the dressing from the original recipe. I should increase the amount of


Preheat oven to 450 degrees F.

Heat in a skillet:

  • 3 ounces butter
  • 3 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon curry powder

until fragrant, about 1 minute after the butter is melted. Place:

  • 1 head cauliflower

into a roasting pan and pour 2/3 of the curry oil on it. Roast until tender, about 45 minutes, basting every 10 minutes.

Add to the remaining curry oil:

  • 1/2 cup almonds, chopped
  • 1/2 cup golden raisins (who cares what color?)
  • salt and pepper

Cook over medium heat about 3 minutes until nuts are toasted and raisins are plump. Add:

  • juice from 1 lime

Cover the cauliflower with the nut/raisin/curry mix.

This is where I stop.


The recipe also calls for a yogurt-tahini sauce, which I omit.

  • 1/2 cup Greek yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons tahini
  • 1/4 cup dill, minced
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • salt and freshly ground black pepper

Combine these and pour over the cauliflower.

I also omit the garnish of:

  • 1 cup cilantro leaves
  • 1 cup mint leaves
  • 1 Fresno chile, sliced
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