Curried Cauliflower w/ Raisin Chutney
Serves 4-6
Ingredients
For Cauliflower
- 1 head cauliflower, cut into 4-6 "steaks"
- canola oil or olive oil
- kosher salt
- black pepper
- madras curry powder to taste
For Chutney
- ½ jalapeno pepper, seeded & chopped (devein for less heat)
- 2 tbsp unsalted butter
- 1 clove garlic, grated
- 1 tsp grated ginger
- ½ cup raisins
- madras curry powder to taste
- 1 tbsp Worcestershire sauce
Garnish (optional)
- fresh cilantro sprigs
Special Equipment
- oven-safe (to 500º) sauté pan
- offset spatula
How-to
Roast Cauliflower
- Preheat oven to 500º
- Coat a large, oven-safe sauté pan with olive oil and heat on medium-high
- When oil is hot, add cauliflower (oil is hot enough when the you hear a nice sizzling sound when the cauliflower is added)
- Season cauliflower with salt and pepper and sprinkle with madras curry powder. Brown one side of cauliflower for 2-3 minutes to golden-brown
- Flip cauliflower steaks and season again with salt, pepper and madras curry powder
- Transfer pan to the oven and roast for 10 minutes
Make Raisin Chutney
- Add jalapeno pepper and butter to a small saucepan over medium-high heat
- Add garlic and ginger. Sauté until you can smell the aromas, about 30-60 seconds
- Add raisins and madras curry powder, and allow raisins to caramelize, about 1 minute, constantly stirring so as not to scorch the butter
- Add Worcestershire sauce. Allow to simmer (low boil) and reduce about 30 seconds. Remove from heat, and set aside to rest for about 20 minutes
Assemble & Garnish
- Remove cauliflower steaks from oven. Insert cake tester or sharp knife to be sure they are tender
- Serve family-style on a large platter with raisin chutney and garnish with cilantro sprigs