Roasted Cauliflower with Curry-Yogurt Sauce with Cilantro
By America's Test KitchenPublished on August 21, 2012
Time
1 hour
Yield
Serves 4 to 6
Ingredients
1 medium head cauliflower (about 2 pounds)¼ cup vegetable oil Kosher salt and ground black pepper
For Sauce
1 tablespoon vegetable oil 1 large shallot, minced (about 4 tablespoons)2 teaspoons curry powder ¼ teaspoon red pepper flakes ⅓ cup water ¼ cup plain yogurt 1 teaspoon fresh lime juice 2 tablespoons minced fresh cilantro leaves Salt and ground black pepperInstructions
- Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact (see illustration). Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with 2 tablespoons oil, salt, and pepper.
- Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer.
- While cauliflower roasts, heat oil in small skillet over medium-high heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in curry powder and pepper flakes; cook until fragrant, about 1 minute. Remove from heat and whisk in water, yogurt, lime juice, cilantro, and salt and pepper to taste. Drizzle sauce over roasted cauliflower.
for the cauliflower
for the sauce
Time
1 hourYield
Serves 4 to 6Ingredients
1 medium head cauliflower (about 2 pounds)
¼ cup vegetable oil
Kosher salt and ground black pepper
For Sauce
1 tablespoon vegetable oil
1 large shallot, minced (about 4 tablespoons)
2 teaspoons curry powder
¼ teaspoon red pepper flakes
⅓ cup water
¼ cup plain yogurt
1 teaspoon fresh lime juice
2 tablespoons minced fresh cilantro leaves
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
1 medium head cauliflower (about 2 pounds)
¼ cup vegetable oil
Kosher salt and ground black pepper
For Sauce
1 tablespoon vegetable oil
1 large shallot, minced (about 4 tablespoons)
2 teaspoons curry powder
¼ teaspoon red pepper flakes
⅓ cup water
¼ cup plain yogurt
1 teaspoon fresh lime juice
2 tablespoons minced fresh cilantro leaves
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
1 medium head cauliflower (about 2 pounds)
¼ cup vegetable oil
Kosher salt and ground black pepper
For Sauce
1 tablespoon vegetable oil
1 large shallot, minced (about 4 tablespoons)
2 teaspoons curry powder
¼ teaspoon red pepper flakes
⅓ cup water
¼ cup plain yogurt
1 teaspoon fresh lime juice
2 tablespoons minced fresh cilantro leaves
Salt and ground black pepper
Test Kitchen Techniques
Why This Recipe Works
We wanted to add flavor to cauliflower without drowning it in a heavy blanket of cheese sauce, so we developed a roasted cauliflower recipe that gave us cauliflower with a golden exterior and a creamy interior. We discovered that steaming (in a covered sheet pan) followed by roasting produced nicely caramelized cauliflower with a creamy texture.
Instructions
- Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact (see illustration). Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with 2 tablespoons oil, salt, and pepper.
- Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer.
- While cauliflower roasts, heat oil in small skillet over medium-high heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in curry powder and pepper flakes; cook until fragrant, about 1 minute. Remove from heat and whisk in water, yogurt, lime juice, cilantro, and salt and pepper to taste. Drizzle sauce over roasted cauliflower.
for the cauliflower
for the sauce
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