Chad Valencia of Lasa restaurant in Los Angeles brings Filipino flair to the roasted cauliflower with yogurt combo that's so popular these days. His sweet, tangy pickled onion and currants are based on a condiment called atchara. The vinegar with the yogurt is inspired by sawsawan dipping sauces.
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
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
How to Make It
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.