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 Tbsp. avocado or olive oil
- 2 garlic cloves finely minced
- 1 tsp. curry powder
- ½ tsp. cumin
- ½ tsp. paprika
- Pinch of cinnamon
- 1 tsp. salt to taste
- ¼ tsp. 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 tsp. 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 Tbsp. 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 tsp. curry powder, ½ tsp. cumin, ½ tsp. paprika, Pinch of cinnamon, 1 tsp. salt, ¼ tsp. 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 tsp. 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
Prep-Ahead Instructions:
Whisk up the curry seasoning and chop the cauliflower into small pieces a day or two in advance.
Storage Directions:
Store leftover cauliflower in an airtight container in the refrigerator for up to 4-5 days. Be sure to completely cool the veggies before freezing. For best results, flash freeze in a single layer for a few hours, then transfer to a freezer-safe dish for up to 6 to 9 months. To reheat, return the dish to a 350°F oven for 5-10 minutes, or warm up in a skillet over medium-low heat.
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
