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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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 116 kcal
Course:
Main Course
Cuisine:
Asian , Thai
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.
- 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!
Cup of Yum
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
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
% 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.