English
Executive chef Paul Shewchuk of the Fairmont Royal York has shared his recipe for whole roasted cauliflower with yellow curry sauce, a visually striking dish that transforms a single head of Ontario cauliflower into an elegant centrepiece. Developed alongside television personality Susan Hay, the recipe layers bold spices, creamy yogurt and a silky coconut-based sauce into a dish that is as impressive to serve as it is to eat.
Marinating and Roasting the Cauliflower
The process begins with blanching a large, trimmed whole cauliflower in salted boiling water for five to six minutes. After cooling completely, the cauliflower receives a thorough coating of marinade made from plain Greek yogurt, olive oil, lemon juice, minced garlic, grated ginger, ground cumin, coriander, turmeric, smoked paprika, garam masala, salt and black pepper. Chef Shewchuk recommends working the marinade deep into the florets for maximum flavour.
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The coated cauliflower then rests in the refrigerator for at least four hours, though overnight marinating produces the best results. When ready to cook, the oven heats to 400°F (200°C). The cauliflower roasts on a parchment-lined tray for 45 to 60 minutes, with one or two bastings of leftover marinade along the way. The goal is a deeply golden exterior and a tender stem that a knife pierces with no resistance. A ten-minute rest follows before plating.
Building the Yellow Curry Sauce
While the cauliflower roasts, the kitchen turns its attention to the yellow curry sauce. Chef Shewchuk starts by sweating diced onion in butter over medium heat until translucent, then adds minced garlic and grated ginger for two minutes. He stirs in curry powder, turmeric and garam masala, toasting the spices for one minute to deepen their flavour.
The chopped cauliflower trimmings and core go into the pot next, followed by one cup of vegetable stock and four threads of saffron. The mixture simmers for 20 minutes until the cauliflower softens completely. Half a cup of coconut milk joins the pot for a further five minutes of simmering. A high-speed blender then processes the sauce until completely smooth. For an ultra-refined finish, passing the sauce through a fine chinois removes any remaining texture. Lemon juice, salt and pepper complete the seasoning.
Finishing and Presentation
Assembly brings the whole roasted cauliflower with yellow curry sauce together in dramatic fashion. A generous pool of the warm yellow sauce covers the base of a large serving platter. The roasted cauliflower sits on a rack placed over the sauce, and thick Greek yogurt spreads evenly across its surface.
A series of garnishes then coat the yogurt-covered cauliflower completely. These include crispy fried onions, fried garlic chips, crispy fried ginger, toasted sliced almonds, chopped chives, fresh cilantro and a dusting of Espelette pepper. Chef Shewchuk finishes the dish with a drizzle of extra virgin olive oil before serving immediately. The result is a recipe that celebrates Ontario cauliflower with the refined technique and layered flavour that defines cooking at the Fairmont Royal York.
