Caramelized Curried Cauliflower with Garlic Yogurt Sauce
This Indian-inspired curried cauliflower is an earthy, warming, plant-based dinner that's an absolute must-add to your dinner recipe rotation.
Servings: 4
Ingredients
Garlic yogurt sauce:
- 1 ½ cups Greek-style yogurt
- 1 large garlic clove
- Juice from ½ of a lemon
- Kosher salt
- Fresh cracked black pepper
Curried Cauliflower:
- ½ teaspoon ground coriander
- 1 teaspoon curry powder
- 1 1/2 teaspoons paprika
- 1 teaspoon Kosher salt
- Fresh cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 medium head cauliflower cored and cut into florets
- 1 medium yellow onion sliced thin
- 1 tablespoon chopped cilantro
- Flaky salt for serving (optional)
Instructions
- Preheat the oven to 425°F (230°C).
Make The Yogurt Sauce:
- Grate garlic into a small mixing bowl.
- Add yogurt and lemon juice to the bowl.
- Season yogurt mixture with salt and pepper and whisk to combine. Transfer ½ cup yogurt mixture to a small bowl; set aside for serving.
Make The Cauliflower:
- On a large sheet pan, combine the ground coriander with the curry, paprika, salt, and a few grindings of black pepper. Whisk in the olive oil and vinegar.
- Add the cauliflower and onion and toss to coat.
- Pat the cauliflower mixture in a single layer on the prepared baking sheet. Roast, stirring every 8 minutes or so, until it's tender and nicely caramelized, 30 to 35 minutes total, depending on the size of your florets.
- Smear the yogurt onto plates, top with the cauliflower, then cilantro and flaky salt and serve warm or at room temperature with pita bread and/or rice.
- Enjoy!
Nutrition
Calories: 178kcal | Carbohydrates: 14g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 662mg | Potassium: 491mg | Fiber: 4g | Sugar: 7g | Vitamin A: 119IU | Vitamin C: 74mg | Calcium: 144mg | Iron: 1mg
