Whole Roasted Curry Cauliflower
Ingredients
For the Cauliflower:
- 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
For the Tahini Labneh:
- ¾ cup labneh
- 1 teaspoon honey
- 1 tablespoon tahini
- Juice from ½ lemon
- Kosher salt I used a little more than ½ teaspoon
For the Olive Pine Nut Gremolata:
- ½ cup pine nuts
- 4 garlic cloves minced
- 24 pitted Castelvetrano olives minced
- 4 teaspoons lemon juice
- ¼ cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon minced dill
- 1 tablespoon thinly sliced chives
Instructions
For the Cauliflower:
- Position a rack in the middle of the oven and preheat to 450°F. Line a sheet pan with parchment paper.
- Bring a large pot of heavily salted water to a boil. Add the cauliflower head, florets down, and cover the pot. Cook for 5-7 minutes (depending on the size of your cauliflower). Remove from water and drain on paper towels, florets facing up. Let cool for 10 minutes.
- Meanwhile, place ghee in a medium bowl and microwave for 15 seconds to melt. Add curry powder, garlic powder, cayenne, and ¾ teaspoon Kosher salt (double this amount if doubling the recipe) and stir to combine.
- Transfer cauliflower to parchment lined sheet pan. Flip upside down and pour a third of the curry mixture into the cauliflower from under the florets, brushing or rubbing the stem and the bottom of the cauliflower with the curry mixture. Flip cauliflower over again so the florets are facing up. Pour the remaining curry mixture on top of the cauliflower and brush or rub all over, covering all sides.
- Roast in the oven until golden brown and crispy on the outside, 35-45 minutes.
- Spread the tahini labneh onto a serving platter. Place the roasted head of cauliflower onto the labneh and top with the olive pine nut gremolata. Drizzle with extra-virgin olive oil and sprinkle with flaky sea salt and freshly ground black pepper, if desired.
For the Tahini Labneh:
- In a medium bowl, whisk together the labneh, honey, tahini, and lemon. Season with Kosher salt, to taste.
For the Olive Pine Nut Gremolata:
- Heat a medium dry pan over medium heat. Add pine nuts and toast, stirring occasionally, for 2-4 minutes, until golden brown. Transfer to a medium bowl.
- To the bowl with the pine nuts, add garlic, olives, lemon juice, olive oil, and a pinch of Kosher salt and freshly ground black pepper. Stir to combine, adding more Kosher salt and freshly ground black pepper, if needed. Once cooled, stir in dill and chives.
Notes
After cauliflower has been boiled and before roasting, it can be stored in the refrigerator wrapped in plastic wrap overnight. Let come to room temperature before roasting.
Whole roasted curry cauliflower can be stored in the refrigerator, covered in plastic wrap, for up to 2 days. Reheat in the oven until warmed through.
Tahini Labneh can be stored in an airtight container in the refrigerator for up to 3 days.
Olive Pine Nut Gremolata is best made the day it is served. However, ingredients can be prepped separately ahead of time and combined right before serving.
Tried this recipe?Let us know how it was!