Holidays inspire chef to stretch his talents at home.
- 1 cup sunflower seeds
- 1 English cucumber, halved, seeded and cut into ¼-inch half-moons
- 1 shallot, peeled, halved and thinly sliced
- 1 cup mint
- 1 cup extra-virgin olive oil
- ½ cup lemon juice
- 1 tablespoon salt
- 2 cups red wine vinegar
- 1 cup water
- 1 cup granulated sugar
- 2 cups gold raisins
- 2 heads cauliflower, broken into 1-inch florets
- 2 cups Greek yogurt
- 2 tablespoons honey
- 1 tablespoon garam masala
- 2 tablespoon lime juice
Set oven to 350°F. Lay out sunflower seeds on a baking sheet and toast in the oven for 5–10 minutes. Increase oven to 425°.
Combine the cucumber, shallot, mint, half of the extra-virgin olive oil, half of the lemon juice and salt to taste. Mix well and set aside.
Combine the vinegar, water and sugar in a small sauce pot and bring to a simmer. Add 1 tablespoon salt. Place the gold raisins in a bowl and pour the hot pickle solution over the raisins. Set aside.
Toss the cauliflower with a little oil and salt to taste. Lay the cauliflower out on a sheet tray and roast in the oven for 20 minutes. Pull the cauliflower out and rotate. Roast for another 15–20 minutes, until golden brown and tender. Add 5 minutes at a time if not to desired color and texture. This can vary a bit depending on your oven.
While cauliflower is roasting combine the yogurt, honey, garam masala, half of the lime juice and salt to taste. Mix well to combine.
To serve, combine the roasted cauliflower, pickled raisins, marinated cucumbers, olive oil, lime juice and salt to taste. Mix well to incorporate. Lay the yogurt out across a serving platter, place the cauliflower salad on top and garnish with toasted sunflower seeds and torn mint.