how2heroes » Curried Cauliflower w/ Raisin Chutney

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Serves 4-6

Ingredients

For Cauliflower

1 head cauliflower, cut into 4-6 "steaks"
canola oil or olive oil
kosher salt
black pepper
madras curry powder to taste

For Chutney

½ jalapeno pepper, seeded & chopped (devein for less heat)
2 tbsp unsalted butter
1 clove garlic, grated
1 tsp grated ginger
½ cup raisins
madras curry powder to taste
1 tbsp Worcestershire sauce

Garnish (optional)

fresh cilantro sprigs

Special Equipment

oven-safe (to 500º) sauté pan
offset spatula

How-to

Roast Cauliflower

Preheat oven to 500º
Coat a large, oven-safe sauté pan with olive oil and heat on medium-high
When oil is hot, add cauliflower (oil is hot enough when the you hear a nice sizzling sound when the cauliflower is added)
Season cauliflower with salt and pepper and sprinkle with madras curry powder. Brown one side of cauliflower for 2-3 minutes to golden-brown
Flip cauliflower steaks and season again with salt, pepper and madras curry powder
Transfer pan to the oven and roast for 10 minutes

Make Raisin Chutney

Add jalapeno pepper and butter to a small saucepan over medium-high heat
Add garlic and ginger. Sauté until you can smell the aromas, about 30-60 seconds
Add raisins and madras curry powder, and allow raisins to caramelize, about 1 minute, constantly stirring so as not to scorch the butter
Add Worcestershire sauce. Allow to simmer (low boil) and reduce about 30 seconds. Remove from heat, and set aside to rest for about 20 minutes

Assemble & Garnish

Remove cauliflower steaks from oven. Insert cake tester or sharp knife to be sure they are tender
Serve family-style on a large platter with raisin chutney and garnish with cilantro sprigs

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Benjamin Hasty

Benjamin Hasty, Head Chef at When Pigs Fly Pizzeria found a home in the kitchen at age 13. Growing up on a farm in Southern Maine gave Ben an early respect for ingredients, where they come from, how they're grown, harvested and used. He maintains that respect in everything he does. Ben attended culinary school at the Atlantic Culinary Academy in Dover, New Hampshire, and apprenticed with Thomas Keller at The French Laundry in Napa Valley, Daniel Boulud in his Manhattan establishments and Rob Evans at Hugo's in Portland. Additionally, Ben appeared on Food Network’s Iron Chef, with culinary legend Mary Dumont.