Dr. Finkelstein Roasted Cauliflower "Brain" With Tomato Chutney

Name: Dr. Finkelstein Roasted Cauliflower "Brain" With Tomato Chutney
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Asian
Ingredients: FOR THE ROASTED CAULIFLOWER 2 tablespoons avocado or canola oil 1 teaspoon garam masala ½ teaspoon ground turmeric ½ teaspoon ground cumin ½ teaspoon sweet paprika ½ teaspoon ground ginger ½ teaspoon salt 1 head cauliflower (about 1% pounds)

5 steps

Prep:20minCook:1h

Like a giant roasted brain, this whole cauliflower is a showstopper. It makes a terrific side dish or vegetarian main dish. A mix of spices adds warm flavor to the cauliflower, but don't forgo the tomato chutney-it's so good you might want to eat it on just about everything.

Updated at: Sat, 10 May 2025 23:28:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories55.2 kcal (3%)

Total Fat4.8 g (7%)

Carbs3 g (1%)

Sugars0.9 g (1%)

Protein1 g (2%)

Sodium208.4 mg (10%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsavocado oil

FOR THE ROASTED CAULIFLOWER, or canola

1 teaspoongaram masala

½ teaspoonground turmeric

½ teaspoonground cumin

½ teaspoonsweet paprika

½ teaspoonground ginger

½ teaspoonsalt

1 headcauliflower

Instructions

Step 1

Yield: 6 servings | Difficulty: Easy 1. Preheat the oven to 400°F. Place a 10-inch cast-iron pan on the middle rack in the oven. Place another small heatproof pan three-quarters full of water in the bottom of the oven. TO MAKE THE ROASTED CAULIFLOWER 2. In a bowl, whisk together the avocado or canola oil, garam masala, turmeric, cumin, paprika, ginger, and salt. Rinse and dry the cauliflower. Trim away the leaves at the bottom of the head, then carefully cut out the core, leaving the florets and the cauliflower head intact. Brush the cauliflower all over with the spice paste. 3. Transfer the cauliflower to the hot cast-iron pan, placing it flat side down. Roast until browned and tender and a knife easily pierces the cauliflower, 45 to 50 minutes.

Step 2

1. Preheat the oven to 400°F. Place a 10-inch cast-iron pan on the middle rack in the oven. Place another small heatproof pan three-quarters full of water in the bottom of the oven. TO MAKE THE ROASTED CAULIFLOWER 2. In a bowl, whisk together the avocado or canola oil, garam masala, turmeric, cumin, paprika, ginger, and salt. Rinse and dry the cauliflower. Trim away the leaves at the bottom of the head, then carefully cut out the core, leaving the florets and the cauliflower head intact. Brush the cauliflower all over with the spice paste. 3. Transfer the cauliflower to the hot cast-iron pan, placing it flat side down. Roast until browned and tender and a knife easily pierces the cauliflower, 45 to 50 minutes.

Step 3

1. Preheat the oven to 400°F. Place a 10-inch cast-iron pan on the middle rack in the oven. Place another small heatproof pan three-quarters full of water in the bottom of the oven.

Step 4

2. In a bowl, whisk together the avocado or canola oil, garam masala, turmeric, cumin, paprika, ginger, and salt. Rinse and dry the cauliflower. Trim away the leaves at the bottom of the head, then carefully cut out the core, leaving the florets and the cauliflower head intact. Brush the cauliflower all over with the spice paste.

Step 5

3. Transfer the cauliflower to the hot cast-iron pan, placing it flat side down. Roast until browned and tender and a knife easily pierces the cauliflower, 45 to 50 minutes.