How to Cook curried cauliflower steaks with raisin chutney

Just because it says "steaks" doesn't mean there's any meat here. Unlike most dishes that call for cauliflower, this one creatively slices the cauliflower into "steak" slabs instead of the usual separated florets. You won't believe your eyes! Or your mouth! This is the perfect side dish to liven things up.

Madras curry powder lends a smooth pepper-ginger-chili flavor and an easy-to-assemble raisin chutney with half a jalapeno - or more if you like the heat - is the perfect sweet and tangy accompaniment. Plate family-style and prove that cauliflower can be beautiful!

Serves 4-6

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