Roasted Cauliflower with Pickled Onion and Yogurt Sauce

Ingredients

PICKLED ONION AND CURRANTS
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

CAULIFLOWER
2 large heads cauliflower (each 2 lbs.)
1/4 cup grapeseed oil
About 1 tsp. kosher salt

YOGURT AND SERVING
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

Preparation

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).

Make cauliflower: Preheat oven to 350°. 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.

Make yogurt: In a medium bowl, whisk yogurt, vinegar, garlic, and salt to taste.

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.

*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.

Make ahead: Pickled onion and currants, up to 1 day, chilled.