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Whole Roasted Cauliflower with Butter Chicken Sauce

Yields1 Serving

Roasted cauliflower
 1 small cauliflower
 canola oil, for cooking
 good-quality curry powder or paste
 salt
Butter chicken sauce
 1 Tbsp. butter
 1 small onion, halved and thinly sliced
 2 garlic cloves, crushed
 1 tsp. grated fresh ginger
 1 Tbsp. chopped cilantro stems (optional)
 2 tsp. good-quality curry paste
 1 cup heavy (whipping) cream
1

Preheat the oven to 400F.

2

Trim the stem and any leaves off the base of the cauliflower and put it in a small baking dish or oven proof skillet, or on a small baking sheet. Rub it all over with oil and curry powder or paste, and sprinkle with salt. Roast for 40-60 minutes, or until deep golden and tender when poked with a knife.

3

Meanwhile, heat a drizzle of oil with the butter in a small skillet set over medium-high heat and sauté the onion for a few minutes, until soft and starting to turn golden. Add the garlic, ginger and cilantro and cook for another minute or two.

4

Stir in the curry paste and cream and bring to a simmer; cook, stirring, for a few minutes or until thickened. Spoon around the roasted cauliflower, or save it to spoon over each wedge.