How To Make Curry-Roasted Cauliflower With Watercress-Cashew Dres
Caramelization is the key to this savory side
Brad Farmerie of PUBLIC in New York slow roasts curry-spiced cauliflower until it's caramelized and slightly crisp then serves it with a dressing made from toasted cashews, sherry vinegar, cilantro and watercress. It takes a bit of time to roast, but the intense flavors make it worth the time.
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To learn more, read "Quick vs. Slow: Cauliflower."
Recipe adapted from Brad Farmerie, PUBLIC, New York, NY
Curry-Roasted Cauliflower with Watercress-Cashew Dressing
Learn to make Brad Farmerie's curry-roasted cauliflower with watercress-cashew dressing.
Prep Time
20
minutes
Cook Time
40
minutes
servings
4
servings
Total time: 1 hour
Ingredients
- For the Roasted Cauliflower
- 1 head (about 3 pounds) cauliflower, cut into florets
- 1 red onion, sliced into ¼-inch wedges
- ¼ cup extra-virgin olive oil
- 2 teaspoons curry powder
- Kosher salt, to taste
- Fresh cilantro leaves, to garnish
- For the Dressing
- ½ cup cashews, lightly toasted
- 1½ tablespoons sherry vinegar
- ⅛ cup loosely packed cilantro leaves
- ¼ cup loosely packed watercress leaves
- ¼ cup extra-virgin olive oil
- ¼ cup water
- Kosher salt, to taste
Directions
- Preheat the oven to 400º.
- In a large mixing bowl, toss together the cauliflower, red onion, olive oil and curry powder. Season with salt until the cauliflower is evenly coated. Spread the mixture on a foil-lined sheet pan and roast until the cauliflower is tender, golden brown and starting to crisp in spots, 35 to 40 minutes. Let cool slightly before serving.
- While the cauliflower is roasting, make the dressing: In a blender or a small food processor, combine the cashews, vinegar, cilantro, watercress, olive oil and water. Season with salt and blend or pulse until a thick sauce forms.
- Spoon the dressing onto a serving plate and top with the roasted cauliflower and onions. Garnish with with cilantro and serve.
Nutrition
| Calories per Serving | 439 |
| Total Fat | 35.8 g |
| Saturated Fat | 5.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 25.9 g |
| Dietary Fiber | 8.6 g |
| Total Sugars | 8.9 g |
| Sodium | 1,033.4 mg |
| Protein | 10.4 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
