Curry Roasted Cauliflower with Yogurt Sauce
Curry Roasted Cauliflower florets are paired with a light and bright yogurt sauce for a simple recipe that's bursting with flavor! Plus, by arranging the cauliflower just right and roasting at high heats, you'll get super crispy edges.
Servings: 4 servings
Ingredients
- 1 large head cauliflower cut into florets
- 2 tablespoons avocado or olive oil
- 2 garlic cloves finely minced
- 1 teaspoon curry powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Pinch of cinnamon
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- ¼ bunch cilantro finely chopped
Yogurt Sauce:
- 1 cup plain Greek yogurt full-fat or non-fat
- 1 lemon juice
- ¼-½ teaspoon salt to taste
- 2 garlic cloves finely minced
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine olive oil and minced garlic. Whisk until well combined. Add cauliflower florets to the bowl and toss until they are evenly coated in the oil.1 large head cauliflower, 2 tablespoons avocado or olive oil, 2 garlic cloves
- In a separate small bowl, combine curry powder, cumin, paprika, cinnamon, salt, and black pepper. Whisk until combined. Sprinkle over the cauliflower and toss to coat.1 teaspoon curry powder, ½ teaspoon cumin, ½ teaspoon paprika, Pinch of cinnamon, 1 teaspoon salt, ¼ teaspoon black pepper
- Arrange the coated cauliflower in a single layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, flipping the cauliflower halfway through the baking time, until they are crisp and tender.
- While the cauliflower is baking, prepare the yogurt sauce. In a medium-sized bowl, whisk together the plain yogurt, lemon juice, honey, salt, and black pepper until smooth.1 cup plain Greek yogurt, 1 lemon, ¼-½ teaspoon salt, 2 garlic cloves
- Serve the curry roasted cauliflower hot, garnished with chopped cilantro, and accompanied by the yogurt sauce. Enjoy!¼ bunch cilantro
Video
Notes
- Cauliflower: Cut the cauliflower into similar sized pieces so they all roast up at same time.
- Baking: Don't overcrowd the pan.
- Oil: Avoid over-oiling as this can make the vegetables more soggy.
- Temperature: Make sure the oven temp is nice and hot before you add the cauliflower.
Nutrition
Calories: 116kcal | Carbohydrates: 13g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 656mg | Potassium: 542mg | Fiber: 4g | Sugar: 5g | Vitamin A: 342IU | Vitamin C: 76mg | Calcium: 110mg | Iron: 2mg
