One 2 to 2 1/2-pound head cauliflower, cut into bite-size florets (about 4 cups)
1/4 cup melted ghee
3 tablespoons curry powder
1 tablespoon plus 2 teaspoons salt, plus more to taste
1 1/2 pounds unpeeled assorted baby potatoes, such as white-skinned, red-skinned and purple, quartered
2 tablespoons white wine vinegar
1 cup fresh or frozen and thawed peas
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh mint leaves
2 tablespoons fresh minced ginger
2 cloves garlic, minced
1 small white onion, finely diced
Cilantro Emulsion, recipe follows
Freshly ground pepper, to taste
1 teaspoon salt, plus more to taste
1/4 cup chopped fresh cilantro leaves
1/4 cup lemon juice
1 tablespoon fresh minced ginger
1 clove garlic, minced
1/4 teaspoon white pepper
1 cup olive oil
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