Name: Roasted Cauliflower Curry with Spiced Yogurt Drizzle
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 medium head cauliflower, cut into florets; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp garam masala; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional); 1/2 tsp sea salt; 1/4 tsp black pepper; 1/2 red onion, thinly sliced; 2 cloves garlic, minced; 1-inch piece ginger, peeled and grated; 1/2 cup plain Greek yogurt (unsweetened, low-fat); 1 tbsp fresh cilantro, chopped (plus extra for garnish); 1 tsp lemon juice; 1/2 small cucumber, finely diced (for garnish)

Roasted Cauliflower Curry with Spiced Yogurt Drizzle

Peter

This Roasted Cauliflower Curry with Spiced Yogurt Drizzle is inspired by Mumbai’s vibrant flavors but is tailored for a light, low glycemic meal. Roasting the cauliflower concentrates its natural sweetness and adds a satisfying crunch, while a medley of classic Indian spices creates aromatic depth. A cooling yogurt-cilantro drizzle brings tang and creaminess, and fresh cucumber adds a crisp finish. This dish is light enough for a California summer evening and robust enough to keep you satisfied. Perfect as an entree or as part of a mezze-style spread.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss cauliflower florets with 1 tbsp olive oil, cumin, coriander, turmeric, garam masala, smoked paprika, cayenne (if using), salt, and black pepper until evenly coated.
Spread cauliflower on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and slightly crispy on the edges.
While the cauliflower roasts, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add sliced red onion, garlic, and ginger, sautéing until onions are soft and fragrant, about 4-5 minutes. Remove from heat.
In a small bowl, whisk together Greek yogurt, cilantro, lemon juice, and a pinch of salt. Set aside.
When the cauliflower is finished, toss it with the sautéed onion mixture.
Serve cauliflower in bowls. Drizzle with the spiced yogurt sauce and sprinkle with diced cucumber and extra cilantro for brightness.