Cauliflower Roasted With Grapes, Almonds and Curry

• 2 cups canola oil
• 1/2 cup thinly sliced Granny Smith apple
• 13 cup thinly sliced white onion
• 1/2 stalk lemongrass, thinly sliced
• 2 tablespoons Madras curry powder
• 1 kaffir lime leaf
• 1 pound butter
• 5 sprigs thyme
• 2 cloves garlic, crushed but kept whole
• 1 head cauliflower
• 1/4 cup Curry Oil
• 1/4 cup Brown Butter
• 1 tablespoon salt
• 1 head cauliflower
• 1/4 cup Curry Oil
• 1/4 cup Brown Butter
• 1 teaspoon salt
• 2 cups cauliflower trim (from the heads used for the Roasted Cauliflower and Sous Vide Cauliflower)
• 1 tablespoon Brown Butter
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1 teaspoon canola oil
• 1 1/2 cups thinly sliced Granny Smith apple
• 1/4 cup thinly sliced shallots
• 1 teaspoon Madras curry powder
• 1 pod star anise
• 10 black peppercorns
• 13 cup white port
• 1 kaffir lime leaf
• 1 tablespoon salt
• 1/4 cup golden raisins
• 1 tablespoon canola oil
• 2 cups thinly sliced carrots
• 1 cup thinly sliced white onion
• 1 tablespoons thinly sliced ginger
• 1 teaspoon Madras curry powder
• 1/4 cup white wine
• 1/2 cup canned whole peeled tomatoes, drained
• 3 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 2 1/2 cups vegetable stock
• 1 1/2 teaspoons salt
• 2 cups sugar
• 32 seedless red grapes
• 3 cups cauliflower (or cauliflower trim), 1/4-inch dice, about 11 ounces
• 2 cups half-and-half
• 2 tablespoons Brown Butter
• 2 teaspoons salt
• 8 tablespoons Cauliflower Puree
• 8 teaspoons Curry Raisin Puree
• Carrot Curry Sauce
• 2 tablespoons Curry Oil
• Sous Vide Cauliflower
• 2 tablespoons vegetable stock
• 2 tablespoons butter
• Salt
• Roasted Cauliflower
• Curried Raisins
• Dehydrated Grapes
• 32 Marcona almonds
• Cauliflower Couscous
• Madras curry powder
• 16 sprigs celery leaves

1. Heat 1 cup of the oil in a medium saucepan over low heat.
2. Add the apple, onion and lemongrass, sweating until translucent, without caramelizing, about 5 minutes.
3. Add the curry powder, and lightly toast with the vegetables for 2 minutes.
4. Add the remaining oil and the kaffir lime leaf and heat the oil to 160 degrees.
5. Remove from the heat, cover and steep for 20 minutes.
6. Strain through a coffee filter.
7. Makes 2 cups.

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Taken from cooking.nytimes.com/recipes/1015409 (may not work)