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Whole Roasted Cauliflower With Green Pea Chutney

Ingredients

• 1 2-pound to 3-pound head cauliflower
• 1/4 cup olive oil
• Pinch of kosher salt
• 3 tablespoons olive oil
• 1/2 teaspoon fenugreek seeds
• 1/2 tablespoon whole black peppercorns
• 1 small Indian green chile or serrano chile, halved lengthwise and stem removed
• 2 garlic cloves, minced
• 1 small yellow onion, roughly chopped
• 1 cup frozen peas
• 3/4 teaspoon kosher salt
• 1/2 cup chopped cilantro
• 2 walnut halves
• 2 tablespoons lime juice, plus lime wedges for serving

Directions

1. Place the cauliflower on the baking sheet, evenly drizzle the 1/4 cup oil over the top, and sprinkle with the salt.
2. Bake for 40 to 50 minutes.
3. On a plate, pour chutney and top with the whole cauliflower.
4. To serve, slice the cauliflower into 'steaks' and top with more chutney as desired.
5. Garnish with lime wedges.

Attribution