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PRIYA KRISHNA Whole Roasted Cauliflower with Green Pea Chutney

THE RICH, HEARTY CHUTNEY ‘STILL MANAGES TO TASTE LIGHT AND BRIGHT,’ SAYS THE AUTHOR OF THE NEW INDIAN-ISH COOKBOOK

1 (2-to-3 lb.) head cauliflower

7 Tbsp. olive oil, divided

5/8 tsp. kosher salt, divided

½ Tbsp. whole black peppercorns

½ tsp. fenugreek seeds

1 small Indian green chile or serrano chile,

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