Curry-Roasted Cauliflower with Watercress-Cashew Dressing

Caramelization is the key to this savory side
27 Ratings
100% would make again
Curry-Roasted Cauliflower with Watercress-Cashew Dressing
Photo: Tasting Table

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."

Curry-Roasted Cauliflower with Watercress-Cashew Dressing

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

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour


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


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.

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