Roasted curried cauliflower
At Fulton Market Kitchen in Chicago, executive chef Jonathon Harootunian adds Madras curry powder to melted unsalted butter, strains it to remove the solids and dips a head of cauliflower in it. He bakes that at 350 degrees Fahrenheit for 30 minutes.
Separately he makes a chutney by simmering raisins with sugar, rice wine vinegar, toasted mustard seeds, lime zest and minced ginger for two hours.
He plates the cauliflower over a crema of mayonnaise mixed with cilantro, cherry tomatoes that have been simmered in olive oil for around 10 minutes, and the chutney. He garnishes the plate with crispy fried capers.
Price: $22