Broiled Curried-flower

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 medium head cauliflower (about 1 1/2 pounds)
• 1/2 teaspoon whole cumin seed
• 1/2 teaspoon whole coriander seed
• 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

Recipe

• 1 position an oven rack approximately 4 inches from the broiler and preheat to the high broil setting.
• 2 rinse and trim any green leaves from the head of the cauliflower, leaving as much of the center stalk as possible.
• 3 lay the head, stem up, on a cutting board and cut in half from top to bottom.
• 4 lay each half on its side and cut in half again.
• 5 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.
• 6 lay the cauliflower onto a cooling rack set inside a half sheet pan and cover with aluminum foil, leaving one end open.
• 7 crush together the cumin, coriander, mustard, orange peel, turmeric, and fenugreek in a small ramekin using the end of a rolling pin.
• 8 place the oil in a large metal measuring cup or 1-quart saucepan and set over high heat until it shimmers.
• 9 immediately remove from the heat, add to the spice mixture, and steep for 5 minutes.
• 10 place the sheet pan into the oven and carefully pour in the water, seal the foil opening, and broil for 6 minutes.
• 11 remove the foil and brush the cauliflower with half of the seasoned oil.
• 12 sprinkle with 3/4 teaspoon salt.
• 13 return to the oven and broil until browned, another 5 to 10 minutes.
• 14 turn the cauliflower over and brush with the remaining oil and sprinkle with the remaining 3/4 teaspoon salt.
• 15 return to the oven and broil until browned, another 5 to 10 minutes.
• 16 serve immediately.
• 17 you can use your favorite dip if you like.