Curry Roasted Cauliflower With Almonds Grapes From Chef Tony Chittum Recipes

Steps:

• Heat 1 cup of the oil in a medium saucepan over low heat. Add the apple, onion and lemongrass, sweating until translucent, without caramelizing, about 5 minutes. Add the curry powder, and lightly toast with the vegetables for 2 minutes.
• Add the remaining oil and the makrut lime leaf and heat the oil to 160 degrees.
• Remove from the heat, cover and steep for 20 minutes. Strain through a coffee filter. Makes 2 cups.
• Place the butter in a medium saucepan over medium heat. Simmer for about 40 minutes. At this point, the butter should be clear and a light caramel color.
• Continue to simmer the butter, and whisk vigorously until the color is walnut brown. Place the thyme and garlic in a chinois lined with cheesecloth. Strain the Brown Butter over the thyme and garlic. Makes 1 1/2 cups.
• Slice 4 cross sections of the cauliflower, each 3/8 inch thick. The cross sections should have the florets intact.
• Cut each slice in half lengthwise, yielding 8 pieces. Reserve the remainder of the cauliflower to use in the Cauliflower Purée (see below).
• To roast the cauliflower, preheat oven to 300 degrees. Heat 2 large oven-safe sauté pans over high heat and divide the Curry Oil and Brown Butter between the 2 pans. Place 4 pieces of cauliflower in each pan and lower the heat to medium.
• Sear the cauliflower for about 4 minutes on each side so that both sides are evenly browned, continuously basting the cauliflower with the hot Curry Oil and Brown Butter. Transfer the 2 pans to the oven and roast until the cauliflower is cooked through and dark golden brown, about 10 minutes. Season with the salt.
• Slice 4 cross sections of the cauliflower, each 3/8 inch thick. The cross sections should have the florets intact.
• Use a 1 1/4-inch ring cutter to punch out 16 cauliflower rounds from the slices that include florets and stem. Trim 16 florets from the remaining cauliflower. Save all other trim for the Cauliflower Purée and the Cauliflower Couscous (see below).
• Place the rounds and 2 tablespoons Curry Oil, 2 tablespoons Brown Butter and 1/2 teaspoon salt in a sous vide bag and vacuum-seal.
• Place the cauliflower florets and the remaining 2 tablespoons Curry Oil, 2 tablespoons Brown Butter and 1/2 teaspoon salt in another sous vide bag and vacuum-seal.
• Steam the bags of cauliflower in a combination steam oven at 185 degrees for 20 minutes, until tender. Transfer to a bowl of ice water.
• Finely chop the cauliflower trim so that it resembles the size and texture of couscous.
• Place in a small mixing bowl and season with the Brown Butter, lemon juice and salt. Refrigerate until ready to use.
• In a medium straight-sided sauté pan, heat the canola oil over medium heat. Add the apple and shallots and sweat until translucent, without caramelizing, about 10 minutes.
• Add the curry powder, star anise and peppercorns, and toast with the apples and shallots for 1 minute.
• Deglaze the pan with the port and reduce until the pan is almost dry.
• Add 2 cups water and the makrut lime leaf and bring to a boil. Remove from the heat and steep for 10 minutes. Season with the salt.
• Place the golden raisins in a heatproof container. Strain the hot liquid over the raisins. Cool to room temperature. Keep the raisins in their liquid until ready to serve.
• In a large saucepan, heat the canola oil over medium heat. Add the carrots, onion and ginger and sweat the vegetables until the carrots are fork-tender, about 15 minutes.
• Add the curry powder and toast for 1 minute.
• Deglaze the pan with the white wine and reduce until almost dry.
• Add the tomatoes, cooking until they are almost dry, about 3 minutes.
• Meanwhile, in a small sauté pan, toast the coriander and cumin until fragrant, about 2 minutes. Add the toasted spices and stock to the vegetables and bring to a slow simmer. Simmer for 45 minutes.
• Strain the sauce and reduce it to 1 1/2 cups. Season with salt and chill over ice.
• Place the cauliflower in a large saucepan and cover with the half-and-half. Bring the mixture to a boil over medium-high heat and reduce the heat to low. Simmer the cauliflower until tender, about 25 minutes.
• Drain the cauliflower, reserving the liquid. Purée in a blender, adding the cooking liquid, 1 tablespoon at a time, until the purée is smooth but not too loose. You should need about 4 tablespoons of liquid.
• Blend in the Brown Butter and season with the salt. Pass through a fine-mesh tamis and cool over an ice bath, stirring constantly to quicken the cooling process and to prevent a film from forming on the purée. Makes 2 cups.
• Place the raisins in a bowl. Pour hot water over the raisins and bloom at room temperature until they are soft, 2 hours. Drain, discarding the water.
• Purée in a blender until smooth, slowly incorporating the Curry Oil with the blender running. Season with the salt. Makes 2 cups.
• In 3 small pots over low heat, reheat the Cauliflower Purée, Curry Raisin Purée and Carrot Curry Sauce. Add the Curry Oil to the Carrot Curry Sauce.
• Open the bags of Sous Vide Cauliflower, pour off the liquid, and reserve it. Using 2 medium sauté pans, heat 1 tablespoon of the vegetable stock in each over medium heat and add equal amounts of the cooking liquid from the Sous Vide Cauliflower. Bring to a simmer, and add the cauliflower discs to one pan and the florets to the other. Add 1 tablespoon butter to each pan and reduce to glaze, about 2 to 3 minutes. Season with salt to taste.
• Spoon Cauliflower Purée and Curry Raisin Purée on a plate. Place a Roasted Cauliflower cross section on top of the purées. Arrange 2 cauliflower rounds, 2 cauliflower florets, 3 Curried Raisins, 4 Dehydrated Grapes, 4 Marcona almonds and a spoonful of Cauliflower Couscous around the Roasted Cauliflower. Finish the plate with 1 tablespoon Carrot Curry Sauce, a dusting of Madras curry powder and 2 sprigs celery leaves. Repeat with the remaining ingredients.

Steps:

• For the cauliflower: Preheat the oven to 450 degrees F.
• Heat the butter and olive oil in a small saucepan over medium heat until the butter melts. Add the garlic and curry powder and cook until fragrant, about 1 minute.
• Make a small foil ring wide enough to hold up the base of the cauliflower a little. Put the foil ring in a large saute pan and place the cauliflower on top. Season the cauliflower with salt and pepper. Pour all but 1/4 cup of the curry butter over the cauliflower. Roast the cauliflower for 10 minutes, then baste with some of the curry butter on the bottom of the pan. Continue to roast and baste until the cauliflower is tender, about 45 minutes.
• Meanwhile, add the almonds and raisins to the remaining curry butter in the saucepan and cook over medium heat until the nuts are toasted and the raisins are plump, about 3 minutes. Stir in the lime juice.
• Remove the cauliflower to a serving platter and drizzle with any remaining butter from the saute pan. Top with the nut, raisin and curry butter mixture and sprinkle with the lime zest.
• For the yogurt-tahini sauce: Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl. Season with salt and pepper.
• Drizzle the cauliflower with the yogurt-tahini sauce and garnish with the cilantro, mint and chiles.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
• Bake in the preheated oven until golden and crispy, about 25 minutes.