| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 ounces butter
- 3 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1 teaspoon curry powder
- 1 head cauliflower
- Kosher salt and freshly ground black pepper
- 1/2 cup almonds, chopped
- 1/2 cup golden raisins
- 1 lime, zested and juiced
- 1/2 cup Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons tahini
- 1/4 cup dill, minced
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 1 cup cilantro leaves
- 1 cup mint leaves
- 1 Fresno chile, sliced
Instructions
- For the cauliflower: Preheat the oven to 450 degrees F.
- Heat the butter and olive oil in a small saucepan over medium heat until the butter melts. Add the garlic and curry powder and cook until fragrant, about 1 minute.
- Make a small foil ring wide enough to hold up the base of the cauliflower a little. Put the foil ring in a large saute pan and place the cauliflower on top. Season the cauliflower with salt and pepper. Pour all but 1/4 cup of the curry butter over the cauliflower. Roast the cauliflower for 10 minutes, then baste with some of the curry butter on the bottom of the pan. Continue to roast and baste until the cauliflower is tender, about 45 minutes.
- Meanwhile, add the almonds and raisins to the remaining curry butter in the saucepan and cook over medium heat until the nuts are toasted and the raisins are plump, about 3 minutes. Stir in the lime juice.
- Remove the cauliflower to a serving platter and drizzle with any remaining butter from the saute pan. Top with the nut, raisin and curry butter mixture and sprinkle with the lime zest.
- For the yogurt-tahini sauce: Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl. Season with salt and pepper.
- Drizzle the cauliflower with the yogurt-tahini sauce and garnish with the cilantro, mint and chiles.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 636 |
| Total Fat | 53 g |
| Saturated Fat | 16 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 10 g |
| Sugar | 17 g |
| Protein | 13 g |
| Cholesterol | 51 mg |
| Sodium | 770 mg |
Reviews
This is a fantastic dish!
YES!
This turned out fantastic! A couple of points: 1) Even though curry powder was used, this definitely doesn’t taste hot – if you want some heat, you should consider upping the chili or curry powder or something else. 2) When Mr. Zakarian demonstrated this on “Thanksgiving Live”, he didn’t do any basting but the basting is a Very Good Idea. Unlike basting a turkey, the cauliflower absolutely drinks up the oil/drippings!
I am having a hard time with the butter. How many tbsp is 3 oz? Thanks
Amazing! Loved it!!
Added to me Friendsgiving this year. I had several vegetarians and added this as a unique add on. They really liked it and so did everybody else. It’s a winner for anybody.
I love the show “The Kitchen” and love GZ. I’m a vegetarian. So when I saw GZ making this dish I totally wanted to try it. I made it today for Thanksgiving dinner. My husband LOVED it!! Great recipe!
I watched GZ make this live on the Thanksgiving live show and went to the store and made it the same day. It was delicious. I am making it again today for our pre-Thanksgiving dinner. One of my family members is allergic to nuts so I am substituting pumpkins seeds for the almonds . I know my family will love it!
I watched Geoffrey make this, and I’ve boughten most of my ingredients to make after Thanksgiving. I love curry spices and cannot wait to prepare this beautiful dish! 🙂
Really Anonymous??
Why post if you’re not going to make it.
Really Anonymous??
Why post if you’re not going to make it.
Great side dish. So easy!