Whole roasted cauliflower with coconut curry

New York Times CookingWhole roasted cauliflower with coconut curryIt's visually impressive and makes an exceedingly tasty vegetarian main course. This is essentially a spiced version of the British classic cauliflower cheese in a mild curry sauce, which is ripe for improvisation. If you're wishing for a bolder rendition, increase the quantity of cayenne, add a few cumin seeds and perhaps stir in some chopped green chile. For the best presentation, roast whole heads, but you may cut them into halves or quarters, or use florets, if you prefer.Time: 1 hr 25 minYield: 6 servings2 (1 1/2-pound) heads cauliflowerSalt and black pepper3 tablespoons unsalted butter3 tablespoons all-purpose flour2 cups whole milk1 (13.5-ounce can) full-fat coconut milk (1 3/4 cups)1 tablespoon ground turmeric2 teaspoons garam masala1/4 teaspoon ground cayenne, more to tasteSoftened unsalted butter, for the pan1 cup crumbled feta2 tablespoons shredded unsweetened coconut1 cup cilantro leaves1 tablespoon finely cut chives1. Bring a large pot of water to a boil over high heat. With a paring knife, remove the tough core from the bottom of each cauliflower. Working one at a time, lower the cauliflower into boiling water and cook for 5 minutes, flipping the cauliflower over halfway through. Remove, drain and set aside to let cool. (If desired, cut cauliflower into halves or quarters.) Season with salt and pepper.2. Heat oven to 375 degrees.3. Melt butter in a large heavy-bottomed saucepan over medium-high heat. Using a wire whisk, whisk in flour. Reduce heat to medium-low and let cook for 3 to 5 minutes until golden but not browned, whisking occasionally.4. Whisk in whole milk 1/2 cup at a time, whisking until smooth and simmering after each addition, as sauce thickens. Whisk in coconut milk, turmeric, garam masala and cayenne. Return to a simmer until thickened slightly, 1 to 2 minutes. Season with salt and pepper. Taste and adjust seasoning.5. Butter a large baking dish. Place whole cauliflower (or pieces) in dish and spoon sauce over. Sprinkle with feta and shredded coconut. Bake for 40 minutes, until bubbling and nicely browned.6. Let cool slightly before serving, garnished with cilantro leaves and chives.This recipe originally appeared in New York Times Cooking.© 2026 The New York Times Company