About the Recipe
An original For Good Granola recipe
Ingredients
CAULIFLOWER
1 head cauliflower, cut into 8 wedges
3 Tbsp olive oil
2 3/4 tsp homemade curry spice mix (recipe below) or substitute 2 3/4 teaspoon store-bought curry powder (Madras or comparable)
1/2 tsp kosher salt
HOMEMADE CURRY SPICE MIX
(or can substitute store-bought curry powder)
1 tsp turmeric, ground
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1/4 tsp ginger powder
1/4 tsp garlic powder
1/4 tsp black pepper
VINAIGRETTE
3 Tbsp olive oil
1 Tbsp rice wine vinegar
1 Tbsp lemon juice, plus more to taste
1 Tbsp honey
1/4 cup golden raisins
salt and pepper, to taste
1/4 cup cilantro, roughly chopped, for serving
1/2 lemon or lime, cut into wedges for serving
Directions
Step 1
Adjust the oven rack to the middle position and preheat to 500°F. Line a rimmed baking sheet with aluminum foil. If using a grill, preheat to approximately 500°F, leaving one burner off for indirect heat.
Step 2
In a small bowl, whisk together 3 tablespoons olive oil, 2 3/4 teaspoons curry spice mix (or store-bought curry powder), and 1/2 teaspoon salt. Using a silicone brush or your hands (disposable gloves recommended), rub the oil and spice mixture over all sides of the cauliflower wedges.
Step 3
If roasting, transfer the cauliflower to the prepared baking sheet and roast for about 20 minutes, flipping halfway through, until tender and browned on both sides. If grilling, place the cauliflower directly over the lit burner and cook, rotating and flipping as needed for even grill marks while preventing burning. If the cauliflower is not fork-tender after grill marks appear, move it to the cooler side of the grill and continue cooking until tender.
Step 4
While the cauliflower cooks, prepare the vinaigrette. Add all vinaigrette ingredients to a mason jar, screw the lid on tightly, and shake until fully emulsified. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed.
Step 5
To serve, transfer half of the cooked cauliflower to a serving platter and drizzle with half of the vinaigrette. Repeat with the remaining cauliflower and vinaigrette. Finish with a generous sprinkle of Sweet Curry granola, chopped
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