CAULIFLOWER- 1 medium head cauliflower, about 2 lb.
1/4 C extra-virgin olive oil, plus extra for drizzling
kosher salt & peace
Instructions
FOR THE SAUCE- heat the oil in a small skillet over medium-high heat until shimmering. add shallots, cook until softened. stir in the curry powder and pepper flakes, cook until fragrant, about 1 minute. remove from heat, whisk in water, yogurt, lime juice, cilantro, salt & pepper to taste. set aside.
FOR THE CAULIFLOWER- place oven rack in lowest position, heat to 475 degrees. trim the outer leaves from cauliflower. cut the head into 8 equal wedges so that the core and florets remain intact.[cut the cauliflower head from pole to pole.] place the wedges cut-side down on a foil or parchment lined rimmed baking sheet. drizzle with oil and sprinkle with kosher salt & pepper.
cover the baking sheet tightly with foil, cook for 10 minutes. remove foil, continue to roast until the bottoms of the cauliflower is golden brown, 8-12 minutes. salt & pepper, drizzle with sauce, serve immediately. PAY CLOSE ATTENTION TO TIMING.
Originally Submitted
8/23/2009
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