Roasted Cauliflower With Pickled Onion And Yogurt Sauce

• 1 cup sugar
• 1 cup unseasoned rice vinegar
• Pinch of kosher salt
• 1 3/4 cups red onion sliced into very thin rounds (use a handheld slicer)
• 1/2 cup dried currants
• 2 large heads cauliflower (each 2 lbs.)
• 1/4 cup grapeseed oil
• About 1 tsp. kosher salt
• 1 cup whole-milk Greek yogurt
• 1/3 cup sugarcane vinegar* or 1/4 cup Champagne vinegar
• 1/2 teaspoon grated garlic (use a Microplane)
• About 3/4 tsp. kosher salt
• 1/2 cup cilantro leaves

1. Make pickled onion: In a medium saucepan, heat sugar, rice vinegar, 1 cup water, and the salt, stirring occasionally, until sugar dissolves and mixture is steaming. Put onion and currants in a nonreactive bowl and pour liquid on top. Let stand at least 2 hours (chill, covered, if longer than that, up to 1 day).
2. Make cauliflower: Preheat oven to 350u0b0. Break cauliflower into small florets and set on a rimmed baking sheet. Toss with oil and season with salt (pan will be full). Roast until golden, 45 to 50 minutes.
3. Make yogurt: In a medium bowl, whisk yogurt, vinegar, garlic, and salt to taste.
4. Spoon yogurt onto one or two platters and spread thin. Arrange cauliflower on top. Using a slotted spoon, lift onion and currants from liquid and scatter over cauliflower. Sprinkle with cilantro.
5. *Find brands of sugar cane vinegar (a mild, sweet-tasting vinegar) such as Datu Puti Sugarcane Juice Vinegar at Asian markets and amazon.com. Or substitute a bit less of Champagne vinegar.
6. Make ahead: Pickled onion and currants, up to 1 day, chilled.

sugar, rice vinegar, kosher salt, red onion, currants, cauliflower, grapeseed oil, kosher salt, wholemilk, sugarcane vinegar, garlic, kosher salt, cilantro

Taken from www.myrecipes.com/recipe/roasted-cauliflower-pickled-onion-yogurt-sauce (may not work)