From Chef Andy Bennett

Recipe Serves: 4

A Note From Chef Bennett:

Cauliflower is a tremendously versatile vegetable. For this salad, I replace the typical mayonnaise with a cauliflower pureé for a wonderfully creamy, vegan-friendly dressing. It's always a hit, any time of year.

Cauliflower Tamarind Dressing & Tea-soaked Raisin Ingredients:

• 1 head of cauliflower, cut into large florets
• 1/4 cup and 3 1/2 tablespoons grapeseed oil
• 1/2 cup tamarind paste
• 1 teaspoon salt
• 1 cup golden raisins
• 2 cups of hot brewed green tea

Dressing & Raisin Instructions: 

1. Steam cauliflower until completely soft.
2. Add to blender with the grapeseed oil, tamarind and salt and puree until smooth. Chill.
3. Pour the hot tea over the raisins and let soak for one hour. Strain before using. 

Roasted Cauliflower Ingredients:

• 1 large head of cauliflower, stem removed and cut into bite-size florets
• 2 tablespoons grapeseed oil
• 1/2 teaspoon salt
• 3/4 cup cauliflower tamarind dressing
• 1 tablespoon and 1 teaspoon chopped dill
• 1 tablespoon and 1 teaspoon chopped chervil
• 2 tablespoons and 1 teaspoon chopped toasted almonds

Roasted cauliflower Instructions:

1. Preheat oven to 400 degrees.
2. Toss cauliflower in a bowl with a light coating of oil and season with salt. 
3. Spread florets on sheet tray and roast for 7 to 10 minutes until slightly tender but not too soft.
4. Toss the roasted cauliflower with the cauliflower tamarind dressing until the cauliflower is fully coated.
5. Add the tea-soaked raisins along with the chopped dill and chervil and gently toss to combine.
6. Divide into 4 serving bowls and top with almonds.