Recipe courtesy John Fraser, chef at Dovetail in New York City
- 2 tablespoons Madras curry powder
- 1 tablespoon chai tea
- 1 tablespoon Assam tea, or other black tea
- ½ teaspoon sugar, divided
- 1 teaspoon salt, divided
- ½ cup Greek yogurt
- 1 tablespoon olive oil
- 1 head of cauliflower, broken down into
- medium-sized florets
- 6 pieces dried apricots, medium dice
- Mint, small leaves only
In a medium saucepan set over low heat, combine the Madras curry powder, chai tea and black tea, and toast for about 5 minutes. Add half of the sugar and salt, then transfer to a spice grinder and pulse the mixture into a fine powder.
Place the Greek yogurt, 1 tablespoon of water, olive oil and the remaining salt and sugar into a bowl and whisk together.
Preheat oven to 450?F. Toss the cauliflower flourets in olive oil, and roast them on a sheet pan for approximately 12 minutes, or until tender and browned. They should be crispy at the edges and al dente at the core. Sprinkle the chai curry spice on top of the roasted cauliflower flourets.
To serve, spread the seasoned Greek yogurt onto four plates, and top with the cauliflower flourets. Place the diced apricots and mint around the florets. Serves 4.
This dish pairs well with a white wine, such as a Riesling. At The Wine Butler you can come make an exceptional Washington Style Late Harvest Riesling. The mature Riesling grapes are from Cherry Hill Vineyard, Washington.