Ingredients:
For the roasted Cauliflower
1 medium onion, quartered
4 large garlic cloves, quartered
1 1/2-inch piece peeled ginger, cut in slices
1 1/2 Tbs. plus 1/8 tsp. curry powder, divided
1/4 tsp. whole cloves
2 tsp. salt
1 small head cauliflower, leaves removed, stem trimmed
2 tsp. ghee or olive oil
sage leaves (dried or fresh)
For the lemony butter dressing
3 Tbs. ghee, melted (or butter)
3 Tbs. golden raisins
the juice of 1/2 lemon
grated lemon zest for enhanced flavor (optional and if the lemon is organic)
Preparation:
Preheat oven to 450°F. Combine 8 cups water with onion, garlic, ginger, 11/2 Tbs. curry powder, cloves, salt, and peppercorns in large pot; bring to a boil. Add cauliflower, stem side up, and simmer 15 minutes, or until slightly softened. Drain (you can save the broth for future use in a soup). Place the cauliflower on a prepared baking sheet or oven plate, cutting in 4 parts and rubbing with the ghee or the olive oil. Add salt and pepper to taste if desired, and sprinkle the rest of the curry and the sage leaves. Roast until brown and crisp on top.
To make the lemony "butter" dressing, melt the ghee (or butter) in a small saucepan over medium-high (just a few minutes, or if using butter, until milk solids begin to brown. Cool 3 minutes, then stir in the raisins, the lemon juice and zest. Drizzle the dressing over the cauliflower before serving.
