Whole Roasted Cauliflower With Green Pea Chutney Recipes

MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER

Steps:

• Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
• Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
• Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
• Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
• Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
• Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

WHOLE ROASTED CAULIFLOWER WITH GREEN PEA CHUTNEY

Steps:

• Bake the cauliflower: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Place the cauliflower on the prepared baking sheet, evenly drizzle the 1/4 cup oil over the top, and sprinkle with the salt. Bake for 40 to 50 minutes, until the cauliflower is golden brown and fork-tender.
• Meanwhile, make the chutney: In a large nonstick skillet over medium-high heat, warm the 3 tablespoons of olive oil. Once the oil begins to shimmer, add the fenugreek and peppercorns and toss in the oil for 1 to 2 minutes, until the fenugreek has lightly browned. Add the green chile, garlic and onion and cook until the onion has become translucent, 3 to 4 minutes. Add the peas and cook until they are warmed through, 3 to 4 minutes more. Add 1/2 cup water and bring the mixture to a boil. Immediately remove the pan from the heat and stir in the salt and cilantro. Let cool for 5 minutes, then transfer to a blender. Add the walnuts and lime juice and blend into a smooth paste.
• On a plate, make a pool of chutney and top with the whole cauliflower. To serve, slice the cauliflower into "steaks" of your preferred size and top with more chutney as desired. Garnish with lime wedges.