1 head of cauliflower (approx. 2 pounds)
1 Tbsp. extra-virgin olive oil
1 cup water
1 ½ tsp. curry powder
½ tsp. cayenne pepper
1/2 cup of organic Mayonnaise
1 1/2 tsp. Celtic sea salt
1 tsp. garlic powder
1 carrot shredded
1 stalk celery diced fine
½ medium onion finely diced
1 Tbsp. Honey
1 cup pecans
½ cup raisins dark
Preheat oven to 425 degrees F.
In a small roasting pan place entire cauliflower in oven with water at bottom of pan. Drizzled with olive oil and 1/2 tsp salt. Cook for 35 minutes. Chill cauliflower in fridge.
Cut the cauliflower into bite-sized pieces or medium florets. Toss the cauliflower in a large bowl with 1/2 curry powder and salt.
Mix dressing on side:
In a separate bowl mix mayonnaise, salt, garlic powder, shredded carrots, celery, onions, raisins and pecans until well blended. Pour over chilled cauliflower. Garnish with cherry tomatoes or other complimentary vegetables of choice.
There is no need to disassemble or cut any cauliflower or even squash before it is cooked. Just add the whole squash or cauliflower in the oven, cook for ½ hour to an hour, and “cut later,” philosophy.
After cooking it is so much easier to cut cauliflower into florets, given the softness.
This recipe is a great alternative to any fall meal and can be the main attraction on your Thanksgiving table. The nuts and raisins gives this a hint of sweetness and autumn.
Roasting cauliflower gives an added texture and “nuttiness” to this vegetable. No longer is it necessary to boil cauliflower. Roasting it gives us so many more options.
Cauliflower in all its glory takes on the flavor of it’s spices and condiments making this one of the most versatile vegetable at any meal.
Happy Spicy Condiment Cooking!