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–+ servings

Broiled Curried-Flower

ACTIVE TIME: 31 minutes
TOTAL TIME: 31 minutes
Yield: 4 servings

Software

  • 1 (1 1/2-pound) head cauliflower
  • 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

Procedure

  • Position an oven rack approximately 4 inches from the broiler and heat oven to the high broil setting.
  • Rinse and trim any green leaves from the head of 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 into pie-style 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 wire 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 half-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, 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.