Name: Whole Roasted Cauliflower Salad
Yield: 6 servings
Ingredients: 1 large head of cauliflower, stem trimmed; ½ small onion, coarsely chopped; 5 garlic cloves, smashed; ¼ cup basil leaves; ¾ teaspoon Madras curry powder; Pinch of cayenne pepper; ¼ ounce Parmesan, finely grated (about ¼ cup), plus 3 ounces cut into ¼-inch cubes; ¼ cup olive oil, plus more for drizzling; ¼ cup parsley leaves with tender stems, plus more for serving; 2 tablespoons mint leaves, plus more for serving; 4 tablespoons (or more) fresh lemon juice, divided; ¾ teaspoon sugar, plus more; Kosher salt; ¼ cup golden raisins; 8 ounces sheep’s-milk feta in brine; ½ cup chopped salted, roasted almonds; 4 scallions, thinly sliced, divided; ½ cup cilantro leaves with tender stems, divided

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Alex Lau

This might look and sound like any other cauliflower dish out there, but in fact chef Jason Vincent of Giant in Chicago, IL, has engineered something that serves up the perfect balance of crunchy, fatty, tangy, creamy, and salty. We can’t get enough. Giant is our #6 Best New Restaurant in America 2017.

Recipe notes