Curry-Roasted Cauliflower with Watercress-Cashew Dressing

Caramelization is the key to this savory side

Brad Farmerie of PUBLIC in New York slow roasts curry-spiced cauliflower until it's caramelized and slightly crisp then serves it with a dressing made from toasted cashews, sherry vinegar, cilantro and watercress. It takes a bit of time to roast, but the intense flavors make it worth the time.

To learn more, read "Quick vs. Slow: Cauliflower."

Recipe adapted from Brad Farmerie, PUBLIC, New York, NY

Curry-Roasted Cauliflower With Watercress-Cashew Dressing
5 from 27 ratings
Learn to make Brad Farmerie's curry-roasted cauliflower with watercress-cashew dressing. 
Prep Time
20
minutes
Cook Time
40
minutes
Servings
4
servings
Total time: 60 minutes
Ingredients
  • For the Roasted Cauliflower
  • 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
  • For the Dressing
  • 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.
Nutrition
Calories per Serving 439
Total Fat 35.8 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 25.9 g
Dietary Fiber 8.6 g
Total Sugars 8.9 g
Sodium 1,033.4 mg
Protein 10.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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