On The Menu Tonight – Curry Spiced Roasted Cauliflower! OMG, this dish is SOOO GOOD! I saw this dish on Food Network and it sounded interesting. I made it and LOVED it! There is SO much flavor, you have to try this and it isn’t difficult at all to make. After the cauliflower roasts, you top it with a tahini/yogurt mixture along with chopped almonds and raisins. Every bite is delicious. Next time you are in the produce section, pick up a head of cauliflower and make this. You’re welcome. 🙂
Curry Spiced Whole Roasted Cauliflower
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Loading...Curry Spiced Whole Roasted Cauliflower
Ingredients
- Cauliflower:
- 3 ounces butter
- 3 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1 teaspoon curry powder
- 1 head cauliflower
- Kosher salt and freshly ground pepper
- 1/2 cup almonds, chopped
- 1/2 cup golden raisins
- 1 lime, zested and juiced
- Yogurt-tahini sauce:
- 1/2 cup Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons tahini
- 1/4 cup dill, finely chopped
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- juice of 1 lemon
- Kosher salt and freshly ground pepper
- Garnish:
- 1 cup cilantro leaves
- 1 cup mint leaves
- 1 Fresno chili, sliced
Instructions
Pre-heat oven to 400 degrees (original recipe calls for pre-heating oven to 450 but the butter mix started to burn when I made it. I'm going to lower heat and cook an extra 15 minutes or so if needed)
Heat butter and olive oil in a small sauce pan.
When butter is melted add the garlic and curry powder. Cook until fragrant - about a minute or two.
Make a foil ring to hold up the cauliflower. Put that ring in a large oven proof saute pan and put cauliflower in.
Pour all but 1/4 cup of the curry butter over the cauliflower.
Season with salt and pepper.
Roast for 10 minutes, then baste with the curry butter in the pan.
Continue roasting and basting until cauliflower is tender, about 45 more minutes. (After my initial baste, I set timer for 20 minutes and basted one last time).
While the cauliflower roasts, add the almonds and raisins to the reserved curry butter in the small sauce pan.
Cook over medium heat until the nuts are toasted and raisins plump, about 3 minutes. Stir in lime juice. (I didn't have lime juice and it was still FANTASTIC!)
Yogurt-tahini sauce - Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl.
Season with salt and pepper.
Once cauliflower has finished cooking, transfer to a serving platter and drizzle any remaining butter from the saute pan. Drizzle the cauliflower with the yogurt-tahini sauce, then top with the nut, raisin and curry butter mix.
Garnish with cilantro, mint, and chilies.
Notes
The original recipe calls for topping the cauliflower with the nut raisin, and curry butter BEFORE drizzling the yogurt-tahini sauce. I found that made a mess... the mixture didn't stick. I pretty quickly decided I'd put the yogurt sauce on first and THEN sprinkle the nut, raisin mix on. Small detail but BIG difference. Same thing with salt and pepper. Original recipe calls for seasoning with salt and pepper first, and then drizzling with curry butter. The seasoning doesn't stick that way... I drizzled the butter first and THEN seasoned with salt and pepper.
