Curry Roasted Cauliflower with Yogurt Sauce
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
116 kcal
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Course
Main Course
Curry Roasted Cauliflower with Yogurt Sauce
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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.
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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
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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.
- 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.
- 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.
- Serve the curry roasted cauliflower hot, garnished with chopped cilantro, and accompanied by the yogurt sauce. Enjoy!
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 Information
Show Details
Calories
116kcal
(6%)
Carbohydrates
13g
(4%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.003g
Cholesterol
3mg
(1%)
Sodium
656mg
(27%)
Potassium
542mg
(15%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
342IU
(7%)
Vitamin C
76mg
(84%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 656mg | 27% |
| Potassium | 542mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 76mg | 84% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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