How To Make Curry-Roasted Cauliflower With Watercress-Cashew Dres
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
4 servings
Ingredients
  • 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
  • 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
  1. Preheat the oven to 400º.
  2. 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.
  3. 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.
  4. Spoon the dressing onto a serving plate and top with the roasted cauliflower and onions. Garnish with with cilantro and serve.