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Palak Patel’s Whole Roasted Cauliflower
Serves 4
Ingredients
Coconut-Mustard Sauce:
- 1 teaspoon neutral oil
- 1 large shallot, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- One 5.4-ounce can unsweetened coconut cream
- 2 tablespoons spicy whole grain mustard
- Juice of 1/2 lime (about 1 tablespoon)
- Kosher salt
Cauliflower:
- Kosher salt
- 1 whole medium cauliflower head (about 2 pounds)
- 1/4 cup olive oil
- 1/2 tablespoon ground turmeric
- 1/4 teaspoon freshly ground black pepper
- 10 to 12 fresh curry leaves
- 1/4 cup pomegranate seeds, for garnish
Instructions
- Make the coconut-mustard sauce: In a small saucepan, heat the oil over medium heat, add the shallot, and sauté until translucent, about 2 minutes. Add the coriander, cumin, and turmeric and cook for 30 seconds. Stir in the coconut cream, mustard, and lime juice. Season with salt to taste.
- Make the cauliflower: Preheat the oven to 475°F.
- Fill a large pot with water, heavily salt the water, and bring it to a boil. Carefully lower the cauliflower into the pot. Blanch for 5 minutes to partially cook the cauliflower. A sharp knife should have resistance when inserted. Drain and cool for 15 minutes, or until the cauliflower is dry to the touch.
- In a small bowl, whisk together the olive oil, turmeric, 1 teaspoon salt, and the pepper.
- Place the blanched cauliflower in a large Dutch oven or cast-iron skillet. Drizzle the olive oil mixture over the top and use your hands or a pastry brush to coat the cauliflower evenly. Top with the curry leaves and roast the cauliflower for 25 to 30 minutes, until golden brown and a knife inserted into the center meets just a little resistance. Turn the oven to broil and char the top of the cauliflower, about 2 minutes. Watch it carefully so it doesn’t burn.
- Use a wide spatula to lift the cauliflower onto a serving platter. Using tongs, remove the curry leaves and reserve for garnish.
- Spoon the coconut-mustard sauce on top of the cauliflower, then garnish with the curry leaves and pomegranate seeds. Cut the cauliflower into thick wedges and serve.
