Roasted Cauliflower Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil.

Trim outer leaves from the cauliflower and remove the base so it sits flat. If very large, halve crosswise; otherwise roast whole.

Brush or rub the cauliflower all over with 3 tbs olive oil. Season evenly with 1 tsp salt and 1 tsp black pepper.

Place cauliflower on the prepared baking sheet, stem side down if halved or core side down if whole. Roast in the preheated oven until deeply golden and tender when pierced with a knife, about 35–50 minutes for a whole head (halve may take 25–35 minutes). Rotate pan halfway through for even browning.

When done, remove from oven and let rest while you prepare yogurt and pickled raisins.

In a medium bowl, whisk together 1 cup plain yogurt, 2 tsp vadouvan curry powder, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp salt, and 1 tsp olive oil until smooth and homogenous.

Taste and adjust seasoning — add a pinch more salt or a squeeze more lemon if desired. Cover and refrigerate until ready to serve; flavors meld best if made 15–30 minutes ahead.

In a small heatproof bowl or jar, combine 1 tbs white wine vinegar, 3 tbs water, 1 tsp sugar and 1 tsp salt. Stir until sugar and salt dissolve.

Add 1 cup golden raisins and stir to submerge. Let sit at room temperature for at least 10 minutes. For deeper plumping and flavor, refrigerate for 1 hour or up to overnight.

If roasted whole, slice the cauliflower into 6–8 wedges, or leave as a whole head for family-style service.

Spread a generous layer (about 3–4 tbs per serving) of the vadouvan spiced yogurt on a serving platter or spoon it directly onto each cauliflower piece.

Scatter the pickled raisins (use about 2 tbs per serving), then sprinkle 2 tbs chopped cilantro, 2 tbs toasted sliced almonds, and 1 tsp lemon zest over the cauliflower.

Drizzle 1 tbs extra virgin olive oil over the top and finish with 1/2 tsp flaky sea salt to taste.

Serve warm or at room temperature. Leftovers: store roasted cauliflower and yogurt separately in airtight containers in the refrigerator for up to 3 days; add pickled raisins before serving.