Whole Roasted Curry Cauliflower
This Whole Roasted Curry Cauliflower will be a veggie star on your table! Serve it as a side or a vegetarian main - everyone will love it!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sachaservedwhat.com.
Cooking tools:
- Pastry brush
- Pot
- Baking sheet
- Parchment paper
- Paper towel
- Oven
- Microwave
- Mixing bowl
- Whisk
- Skillet
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Colander
Ingredients
- Kosher salt
- 1 medium head of cauliflower (stem trimmed slightly, and leaves kept intact)
- ¼ cup ghee
- 2 teaspoons curry powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Tahini Labneh (recipe below)
- Olive Pine Nut Gremolata (recipe below)
- Extra-Virgin Olive Oil (to taste)
- Flaky Sea Salt (to taste)
- Freshly Ground Black Pepper (to taste)
- ¾ cup labneh
- 1 teaspoon honey
- 1 tablespoon tahini
- Juice from ½ lemon
- Kosher salt (I used a little more than ½ teaspoon)
- ½ cup pine nuts
- 4 garlic cloves (minced)
- 24 pitted Castelvetrano olives (minced)
- 4 teaspoons lemon juice
- ¼ cup extra-virgin olive oil
- Freshly ground black pepper
- 1 tablespoon minced dill
- 1 tablespoon thinly sliced chives
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