For Cauliflower

• 1 head cauliflower, cut into 4-6 "steaks"
• canola oil or olive oil
• kosher salt
• black pepper
• madras curry powder to taste

For Chutney

• ½ jalapeno pepper, seeded & chopped (devein for less heat)
• 2 tbsp unsalted butter
• 1 clove garlic, grated
• 1 tsp grated ginger
• ½ cup raisins
• madras curry powder to taste
• 1 tbsp Worcestershire sauce

Garnish (optional)

• fresh cilantro sprigs

Special Equipment

• oven-safe (to 500º) sauté pan
• offset spatula

Roast Cauliflower

1. Preheat oven to 500º
2. Coat a large, oven-safe sauté pan with olive oil and heat on medium-high
3. When oil is hot, add cauliflower (oil is hot enough when the you hear a nice sizzling sound when the cauliflower is added)
4. Season cauliflower with salt and pepper and sprinkle with madras curry powder. Brown one side of cauliflower for 2-3 minutes to golden-brown
5. Flip cauliflower steaks and season again with salt, pepper and madras curry powder
6. Transfer pan to the oven and roast for 10 minutes

Make Raisin Chutney

1. Add jalapeno pepper and butter to a small saucepan over medium-high heat
2. Add garlic and ginger. Sauté until you can smell the aromas, about 30-60 seconds
3. Add raisins and madras curry powder, and allow raisins to caramelize, about 1 minute, constantly stirring so as not to scorch the butter
4. Add Worcestershire sauce. Allow to simmer (low boil) and reduce about 30 seconds. Remove from heat, and set aside to rest for about 20 minutes

Assemble & Garnish

1. Remove cauliflower steaks from oven. Insert cake tester or sharp knife to be sure they are tender
2. Serve family-style on a large platter with raisin chutney and garnish with cilantro sprigs