Curry Roasted Cauliflower

Curry Roasted Cauliflower with Watercress-Pistachio Dressing

Serves: 4 as a side dish

Cauliflower and curry are a match made in heaven, and when you slow roast them together the charred florets make an amazing vehicle for the aromatic spices. It is important that the cauliflower is roasted until it starts to become golden brown to help bring out the nuances of the curry spice and to give texture to the florets. This will give a lot of depth to the dish, while the freshness and acidity of the dressing will make for a light final impression. – Brad Farmerie

1 head of cauliflower cut into florets the size of a ping pong ball

1 red onion, sliced into ¼-inch wedges

¼ cup extra virgin olive oil

2 teaspoons kosher salt

2 teaspoons curry powder


½ cup pistachios

1 ½ tablespoons Sherry vinegar

1/8 cup loosely packed cilantro leaves

1/8 cup watercress or chervil

¼ cup extra virgin olive oil

¼ cup water

Salt to taste

Fresh Cilantro leaves to garnish

Preheat the oven to 400ºF

In a large mixing bowl, toss together the cauliflower, red onion, olive oil, salt and curry powder until the cauliflower is evenly coated.

Spread the mixture on a half sheet-pan and roast in the oven for about 35-40 minutes, until the cauliflower is tender and golden brown (you may need to broil the cauliflower, for a minute or two to get the nice color)

To make the dressing, lightly toast the pistachios in a heavy-bottomed pan.

Pour the nuts into a blender or food processor with rest of the dressing ingredients and pulse to make a chunky sauce.

Check for seasoning, add salt if you like.

Place the roasted cauliflower on a serving plate and pour over it the dressing and garnish with the additional cilantro, and serve warm or at room temperature.