Whole Roasted Cauliflower Salad
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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