WHOLE CHAAT MASALA ROASTED PURPLE CAULIFLOWER WITH ALMOND GARLIC SAUCE

Preheat your oven to 375 degrees. Trim the cauliflower, ensuring the leaves and tough part of stem are removed. Mix the olive oil and chaat masala together. Place the cauliflower stem side up (floret side down) in a cast iron skillet and drizzle half of the chaat masala mixture into the cauliflower, allowing the oil to drip up to the florets. Flip the cauliflower and pour the remaining half of the oil onto the florets, rubbing it well so that the oil has seeped in. Allow the residual oil to drip to the bottom of the cast iron skillet. Sprinkle the cauliflower with kosher salt all around, and rub again. Cover the cauliflower in the cast iron with aluminum foil and bake in the oven for about 50 minutes to an hour, or until the cauliflower is tender. Twice while roasting, baste the cauliflower with the residual oil drippings. Once cauliflower is tender, remove foil and broil for 5 minutes. While the cauliflower is roasting, make the sauce by combining all ingredients in your high-speed blender, and blending until smooth. Adjust to taste. Add water to thin to desired consistency. When cauliflower is done, pour sauce over it entirely, allowing it to seep into the cauliflower. Sprinkle with chaat masala and garnish with cilantro. Enjoy immediately.