Roasted Cauliflower with Curry Yogurt Sauce
Roasted cauliflower, creamy and tangy curry yogurt dressing with some fresh cilantro, a delicious side-dish that you can serve with any main course; or just having it directly is a joy too!
Yield
4 servingsPrep
8 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
-
cauliflower, 2 pounds |
* |
| 4 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Curryyogurt sauce | |||
| 1 | teaspoon |
olive oil
|
|
| ½ | each |
red onion
thinly sliced, or 1 shallot |
|
| 2 | cloves |
garlic
or as needed, minced |
|
| 1 ½ | teaspoons |
curry powder
or to taste |
|
| 1 | x |
cayenne pepper
or red pepper flakes, as needed |
*
|
| 6 | tablespoons |
water
|
|
| 5 | tablespoons |
yogurt, plain
|
|
| ½ | each |
limes
juice, freshly squeezed |
|
| ¼ | cup |
cilantro
freshly minced |
|
| 1 | x |
salt and black pepper
for serving |
*
|
| 1 | x |
limes
wedges, for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
-
cauliflower, 2 pounds |
* |
| 6E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Curryyogurt sauce: | |||
| 5 | ml |
olive oil
|
|
| 0.5 | each |
red onion
thinly sliced, or 1 shallot |
|
| 2 | cloves |
garlic
or as needed, minced |
|
| 7.5 | ml |
curry powder
or to taste |
|
| 1 | x |
cayenne pepper
or red pepper flakes, as needed |
*
|
| 9E+1 | ml |
water
|
|
| 75 | ml |
yogurt, plain
|
|
| 0.5 | each |
limes
juice, freshly squeezed |
|
| 59 | ml |
cilantro
freshly minced |
|
| 1 | x |
salt and black pepper
for serving |
*
|
| 1 | x |
limes
wedges, for serving |
*
|
Directions
Place the oven rack to lowest postion.
Preheat the oven to 475 degrees F.
Trim off the leaves and tough ends, cut the cauliflower into 8 equal parts.
Place the cauliflower onto a baking sheet lined with a large piece of foil.
Drizzle half of the olive oil over the cauliflower.
Turn over the cauliflower, drizzle the remaining oil over, then season with salt and freshly ground black.
Using another piece of foil covers the cauliflower completely.
Roast 10 minutes, remove the foil, and continue roasting for 10 minutes.
Using tongs turns the cauliflower over, and continue roasting for another 10 minutes until the cauliflower turns into golden and brown on almost all sides and tender-crisp.
Remove from the oven.
To make the sauce:
While the cauliflower is roasting, heat 1 teaspoon of oil in a nonstick skillet until hot.
Add the red onion and garlic, stirring, and cook for about 2 minutes until fragrant and onions start becoming soft.
Add the curry powder and cayenne pepper or red pepper flakes to taste, stirring, and cook for another 1 minute.
Remove the pan from heat.
Stir in the water, yogurt, lime juice and cilantro until well mixed.
Place roasted cauliflower onto a serving platter.
Drizzle with sauce, season with salt and black pepper to taste.
Drizzle with more lime juice if desired.
