Palak Patel’s Whole Roasted Cauliflower

Ingredients

• 1 tsp neutral oil
• 1 large shallot (minced)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp ground turmeric (for the coconut-mustard sauce)
• 5.4 oz unsweetened coconut cream (one can)
• 2 tbsp spicy whole grain mustard
• 1 tbsp lime juice (juice of 1/2 lime)
• kosher salt (to taste for the coconut-mustard sauce)
• kosher salt (for heavily salting the blanching water; the recipe also calls for 1 teaspoon in the oil mixture)
• 1 medium cauliflower head (whole, about 2 pounds)
• 0.25 cup olive oil
• 0.5 tbsp ground turmeric (for the cauliflower oil mixture)
• 0.25 tsp freshly ground black pepper
• 11 fresh curry leaves (10 to 12 leaves; reserve some roasted leaves for garnish)
• 0.25 cup pomegranate seeds (for garnish)

Steps

1. 1

   In a small saucepan, heat the neutral oil over medium heat. Add the minced shallot and sauté until translucent, about 2 minutes.

2. 2

   Add the ground coriander, cumin, and 1/2 teaspoon turmeric to the saucepan. Cook for 30 seconds.

3. 3

   Stir in the coconut cream, whole grain mustard, and lime juice. Season with kosher salt to taste.

4. 4

   Preheat the oven to 475°F (245°C).

5. 5

   Fill a large pot with water, salt it heavily with kosher salt, and bring the water to a boil.

6. 6

   Carefully lower the whole cauliflower into the boiling water. Blanch for 5 minutes to partially cook it; a sharp knife inserted into the cauliflower should meet resistance.

7. 7

   Drain the cauliflower and let it cool for 15 minutes, or until it is dry to the touch.

8. 8

   In a small bowl, whisk together the olive oil, 1/2 tablespoon turmeric, 1 teaspoon kosher salt, and black pepper.

9. 9

   Place the blanched cauliflower in a large Dutch oven or cast-iron skillet. Drizzle the olive oil mixture over it and use your hands or a pastry brush to coat the cauliflower evenly.

10. 10

    Top the cauliflower with the fresh curry leaves and roast for 25 to 30 minutes, until golden brown and a knife inserted into the center meets just a little resistance.

11. 11

    Turn the oven to broil and char the top of the cauliflower for about 2 minutes. Watch carefully so it does not burn.

12. 12

    Use a wide spatula to lift the cauliflower onto a serving platter. Using tongs, remove the curry leaves and reserve them for garnish.

13. 13

    Spoon the coconut-mustard sauce over the cauliflower. Garnish with the reserved curry leaves and pomegranate seeds.

14. 14

    Cut the cauliflower into thick wedges and serve.

Notes

The recipe gives no quantity for the kosher salt used to season the sauce or heavily salt the blanching water. It specifies 1 teaspoon of salt in the cauliflower’s olive oil mixture; that amount is included in the salt row’s note.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• roasted
• oven-roasted
• whole cauliflower
• holiday