Whole Roasted Cauliflower Salad

Preparation

1. Step 1

   Preheat oven to 425°. Place cauliflower on a foil-lined rimmed baking sheet. Blend onion, garlic, basil, curry powder, cayenne, grated Parmesan, ¼ cup oil, ¼ cup parsley, 2 Tbsp. mint, 1 Tbsp. lemon juice, and ¾ tsp. sugar in a blender until smooth. Slather onion purée over cauliflower so it covers the entire surface in a thick layer; season generously with salt. Roast cauliflower until florets are tender and browned but stem is still firm and crunchy, 40–45 minutes. To test for doneness, stick a skewer into the center of head—it should encounter some resistance at the core. Let cool.

   Step 2

   Meanwhile, toss raisins, 3 Tbsp. lemon juice, and a pinch each of salt and sugar in a small bowl. Let sit until raisins rehydrate and are plump, 10–15 minutes.

   Step 3

   Process feta in a food processor in long pulses, thinning with brine as needed, until feta is smooth and the consistency of Greek yogurt.

   Step 4

   Transfer cauliflower to a cutting board and cut into ½" pieces. Transfer to a large bowl and add almonds, cubed Parmesan, and raisins with their soaking liquid. Drizzle with oil, season with salt, and toss to combine. Taste and season with more salt and lemon juice, if needed. Fold in half of scallions and half of cilantro.

   Step 5

   Spread feta across bottom of a large platter and mound cauliflower mixture over. Top with remaining scallions, remaining cilantro, and more parsley and mint. Drizzle with a little more oil.