CURRY-ROASTED & CAULIFLOWER WITH ALMONDS & GRAPES FROM CHEF TONY CHITTUM

CURRY-ROASTED & CAULIFLOWER WITH ALMONDS & GRAPES FROM CHEF TONY CHITTUM image

Yield 6

Number Of Ingredients 7

2 heads cauliflower (about 1½ pounds each), stemmed and broken into small florets, about 1½ inches in size
2½ tbsp. olive oil mixed with 2 tsp. curry powder, 1½ tsp. coarse salt, and good pinch pepper
½ cup roasted Marcona almonds
¼ cup quartered green seedless grapes
2 tbsp. drained capers
3 tbsp. flat-leaf parsley,roughly chopped
Coarse salt and ground black pepper to taste

Steps:

Preheat oven to 400˚F. Toss cauliflower with spiced olive oil until fully coated. Place on a sheet tray (but do not stack florets) and roast in oven until golden brown and cooked through, about 15 minutes. Once cooled, place the roasted cauliflower in a large mixing bowl and carefully fold together with the almonds and remaining ingredients. Stir well and allow to chill for at least one hour. Remove from refrigerator and let come to room temperature before serving. Season with salt and pepper.