Broiled Curried-flower

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 medium head cauliflower (about 1 1/2 pounds)
  • 1/2 teaspoon whole cumin seeds
  • 1/2 teaspoon whole coriander seeds
  • 1/2 teaspoon yellow mustard seeds
  • 1/2 teaspoon dried orange peel
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon fenugreek seeds
  • 1/2 cup canola oil
  • 1 cup boiling water
  • 1 1/2 teaspoons kosher salt, divided
Directions
  • Position an oven rack approximately 4 inches from the broiler and preheat to the high broil setting.

  • Rinse and trim any green leaves from the head of the cauliflower, leaving as much of the center stalk as possible. Lay the head, stem up, on a cutting board and cut in half from top to bottom. Lay each half on its side and cut in half again. Slice each quarter pie style into wedges, so that a piece of core holds each wedge together and the outer edge thickness is not more than 3/4-inch thick. Lay the cauliflower onto a cooling rack set inside a half sheet pan and cover with aluminum foil, leaving one end open.

  • Crush together the cumin, coriander, mustard, orange peel, turmeric, and fenugreek in a small ramekin using the end of a rolling pin. Place the oil in a large metal measuring cup or 1-quart saucepan and set over high heat until it shimmers. Immediately remove from the heat, add to the spice mixture, and steep for 5 minutes.

  • Place the sheet pan into the oven and carefully pour in the water, seal the foil opening, and broil for 6 minutes. Remove the foil and brush the cauliflower with half of the seasoned oil. Sprinkle with 3/4 teaspoon salt. Return to the oven and broil until browned, another 5 to 10 minutes. Turn the cauliflower over and brush with the remaining oil and sprinkle with the remaining 3/4 teaspoon salt. Return to the oven and broil until browned, another 5 to 10 minutes. Serve immediately.


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