Best Curry Yogurt Roasted Cauliflower Recipes

CURRY-ROASTED CAULIFLOWER WITH MINTY YOGURT SAUCE

Curry-Roasted Cauliflower With Minty Yogurt Sauce image

This Curry-Roasted Cauliflower is paired with raisins, chopped cashews, and a minty yogurt sauce. The cooling sauce is the perfect contrast to the curry spices and sweetness from the raisins. A fun and delicious way to enjoy a cauliflower side dish!

Provided by Carrie Walder

Time 40m

Number Of Ingredients 12

Ingredients

2 heads cauliflower
3 Tbsp extra virgin olive oil
1.5 tsp curry powder
1 tsp garlic powder
Salt, to taste
1/4 cup cashews, chopped
3 Tbsp raisins
3/4 cup plain Greek yogurt
1 cup fresh mint (+more for serving)
3 Tbsp lemon juice
1 tsp garlic powder ((or about 3 cloves fresh garlic))
Salt + pepper, to taste

Steps:

Preheat oven to 425F.
Remove stems and leaves from cauliflower, and roughly chop into 1-inch florets. Place florets in a large bowl and toss with olive oil, curry powder, garlic powder, and salt until evenly coated.
Spread coated cauliflower florets in a single layer on a large baking sheet. Place in the oven for approximately 25 minutes, or until browned and tender.
While cauliflower roasts, prepare the yogurt sauce by blending greek yogurt, mint, lemon juice, garlic powder, salt, and pepper in a food processor. Set aside once well-combined.
Remove cauliflower from oven once done, and allow to cool for about 5 minutes. Serve immediately and sprinkle with chopped cashews, raisins, and fresh mint. Add salt + pepper as needed.
Drizzle minty yogurt sauce over cauliflower, OR serve it as a "dipping" sauce on the side. Enjoy immediately!

ROASTED CAULIFLOWER IN CURRY YOGURT SAUCE

Roasted Cauliflower in Curry Yogurt Sauce image

One of the best cauliflower recipes ever! Crispy roasted cauliflower tossed in a spicy, bold, creamy curry yogurt sauce. Perfect as an appetizer to share to to eat all for yourself.

Provided by Jackie DeSana

Categories Dinner

Time 35m

Number Of Ingredients 14

Ingredients

2 head Cauliflower, sliced into thin florets
2 tbs olive oil
1 tsp each salt and pepper
1 cup yogurt
2 tbs Dijon mustard
2 tsp ground turmeric
1 tsp curry powder
1/2 tsp zaatar
2 tbs lemon juice (1-2 lemons depending on the size)
1 tsp paprika
1 tsp Italian seasoning
4 cloves garlic, minced
1 tbs onion powder
1 tbs mayo

Steps:

Preheat your oven to 350 degrees. Place the cauliflower florets on a large baking sheet in toss in the olive oil and salt and pepper. Bake covered for 10 minutes and uncovered for another 10 minutes until they start to brown.
While the cauliflower is cooking, add the yogurt, mustard, turmeric, curry powder, zaatar, lemon juice, paprika, Italian seasoning, garlic, onion powder and mayonnaise to a medium bowl. Whisk together until the ingredients are fully incorporated. The sauce will be bright yellow.
When the cauliflower is done, place it directly into the sauce and toss until fully coated. Andrew and I eat this straight out of the bowl but it's also fantastic tossed in rice. I've also made it as a fried rice where i stir fry the rice with the cauliflower and then toss it in the sauce.

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