Roasted Cauliflower with Spicy Curry Cilantro Sauce
After a bit of a funky start, it’s finally starting to feel like summer has sunk into New England. For the Freds, this means golden skin (ok for one of us this means golden skin, for the other this means pink skin), weekends reliably spent kayaking, biking and hiking, and meals eaten outside on the porch. It also means that when it comes to making dinner, we tend to move towards simpler meals and foods that don’t require us to spend too much time in the kitchen. That doesn’t mean we’re willing to sacrifice great tasting food though – it just has to get from the fridge or pantry to the dinner table with as little effort as possible. This cauliflower dish is a great example. Once you’re done cutting up your cauliflower and mincing your shallot, you spend a grand total of about 5 additional minutes in the kitchen – a couple to make the sauce and then a minute here or there to check on the cauliflower roasting. And that’s all folks. The resulting dish is a delicious, healthy appetizer or side. Enjoy!
Roasted Cauliflower with Spicy Curry Cilantro Sauce (adapted from Cook’s Illustrated)
Word to the wise – as with most roasted veggies, these are best eaten right out of the oven, not lamely heated up a day later…even if you reheat in a scorching hot skillet…
1 head cauliflower, cut into large florets (about 2 inches if possible)
salt and pepper
1 large shallot, minced
2 tsp. curry powder
1/4 tsp. red pepper flakes
1/4 cup water
1/4 cup plain yogurt
1 Tbs. sour cream
1 tsp. fresh lime juice
3 Tbs. minced fresh cilantro leaves, plus extra for garnish
First, preheat your oven to 450 degrees, with a rack placed in the bottom third.
Generously coat a baking sheet with olive oil and place your florets in a single layer on the sheet. Using a brush dipped into the excess oil on the baking sheet, coat the tops of the cauliflower with oil, the sprinkle with salt and pepper. Cover the baking sheet tightly with foil and cook in your preheated oven for 8 minutes. Remove the foil and continue to roast until the bottoms of the cauliflower pieces have browned (but not burnt – it’s a fine line), 8 to 12 additional minutes. Once the bottoms are browned, flip the florets over and return to the oven for a final 8-12 minutes, removing them once they are caramelized and golden all over.
While the cauliflower is roasting, heat a splash of oil in small pot set over medium-high heat until shimmering. Add your shallot and cook until softened, about 2 minutes. Stir in the curry powder and pepper flakes; cook while stirring frequently, until fragrant, about 1 minute. Remove from heat and whisk in water, yogurt, lime juice, cilantro, and salt and pepper to taste.
To serve, either drizzle the sauce over your roasted cauliflower or, for an appetizer, arrange the cauliflower and sauce on a plate together and allow folks to dip!