Simply Delicious Recipe: Whole Roasted Cauliflower with Yellow Cauliflower Curry Sauce

Executive chef Paul Shewchuk, from the Fairmont Royal York, guides viewers through preparing a unique whole roasted cauliflower dish, enhanced by a vibrant yellow cauliflower curry sauce. This culinary demonstration, featured with Susan Hay, highlights the versatility of Ontario-grown cauliflower.

The preparation begins with blanching the cauliflower, followed by a flavorful marinade of Greek yogurt, olive oil, lemon juice, and a blend of spices including cumin, coriander, turmeric, and smoked paprika. The cauliflower is then roasted until deeply golden and tender, with basting to ensure even cooking.

Complementing the roasted vegetable is a rich curry sauce made from cauliflower trimmings, onions, garlic, ginger, and a medley of spices like curry powder and turmeric. After simmering and blending to a smooth consistency, the sauce is seasoned and ready to serve.

The dish is artfully plated with a generous pool of the curry sauce, topped with thick Greek yogurt, crispy fried onions, garlic chips, ginger, toasted almonds, fresh chives, cilantro, and a sprinkle of Espelette pepper, finished with a drizzle of olive oil.