Blistered Curry Cauliflower with Salsa Verde

Source: Amanda Haas, author of The Vibrant Life

Recipe Type: | Seasons:

This recipe, featuring Tierra Vegetables, was demonstrated for CUESA’s Market to Table program on August 24, 2019.

Blistered Curry Cauliflower

Makes 4 servings


1 head cauliflower, cored and cut into 1⁄2 in slices
2 tablespoon extra-virgin olive oil
1 garlic clove, grated
1 teaspoon curry powder
½ teaspoon ground turmeric
Kosher salt
Freshly ground black pepper
⅓ cup roasted, salted almonds, chopped
¼ cup currants, rehydrated and drained
¼ cup chopped fresh mint
2 teaspoon grated lime zest


Preheat the oven to 450°F.

Combine the cauliflower, oil, garlic, curry powder, turmeric, ½ teaspoon salt, and ½ teaspoon pepper in a large bowl. Toss until the cauliflower is evenly coated. Spread the cauliflower out onto a large baking sheet, and making sure the cauliflower isn’t overcrowded. Roast until the cauliflower is tender and golden brown for about 15 to 20 minutes, flipping halfway through.

Toss with the almonds, currants, mint, and lime zest. Season with salt and pepper. Serve warm or at room temperature. Don’t forget: where there’s turmeric, there should be black pepper. It increases the bioavailability of turmeric by 2000 percent!

Salsa Verde

Makes 1 cup


2 tablespoon chopped shallot
2 tablespoon capers, rinsed and drained
2 teaspoon Dijon mustard
2 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
1 garlic clove, minced or grated
½ cup coarsely chopped fresh parsley
⅓ cup coarsely chopped fresh mint
⅓ cup extra-virgin olive oil
Kosher salt 
Freshly ground black pepper


In a small bowl, stir the shallot, capers, mustard, lemon zest, and garlic with a fork to combine. Add the parsley and mint and stir, then slowly whisk in the oil and lemon juice. Season with salt and pepper. Cover and keep in the refrigerator for up to 1 week.

Farmers Market Ingredients