Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Cook, shock and drain
Cauliflower (1 head)
in lightly salted water until it is cooked through but still holds it shape.
Step 2
Rest the cauliflower on absorbent paper until dry, about 15 minutes.
Step 3
For the vinaigrette, mix
Rice Vinegar (1/3 cup)
,
Vegetable Oil (2/3 cup)
,
Cucumbers (2 Tbsp)
,
Tomatoes (2 Tbsp)
,
White Onion (1/2)
,
Scallions (3 stalks)
,
Garlic Paste (1/2 tsp)
,
Fresh Cilantro (1 tsp)
,
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
.
Step 4
Divide the cauliflower into rosettes and add to the vinaigrette. Marinade overnight.
Step 5
For the curry sauce, blend together
Heavy Cream (1 cup)
,
Curry Powder (1 tsp)
,
Garam Masala (1 tsp)
,
Kosher Salt (1/2 tsp)
and
Ground Turmeric (1 tsp)
. Whisk until slightly thickened.
Step 6
Place the cauliflower onto a serving dish.
Step 7
Sprinkle with
Fresh Basil Leaves (12)
and
Jalapeño Peppers (2)
. Put the curry sauce in dollops over the dish.
Rate & Review
{{id}}