Yogurt-Curry Roasted Cauliflower

In Recipes, Sides by Frances Largeman Roth

Makes 6-8 servings

I had a head of cauliflower in the fridge last weekend and decided I wanted to do something a little different with it. As you probably know, I love turmeric for its anti-inflammatory benefits and bright yellow color, so I decided to included that in the mix.  I knew I couldn’t just toss the florets with dry spices because they don’t really coat evenly and you’d end up with a bitter mouthful of turmeric, so my cauliflower definitely needed a nice yogurt coating first.

The resulting recipe was delicious! You get a nice blend of curry flavor, plus a little tang from the yogurt. I like using full fat yogurt for the coating ability, but you can use low fat or fat free as well. The cauliflower is delicious hot, but can also be served cold as a salad. My husband said that I could have amped up the spices a bit, but I wanted the kids to try it too. If you love Indian food, you may want to crank up the spices or add in some crushed red pepper flakes. Try it and let me know what you think!


  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 cup plain whole milk yogurt
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Preheat oven to 375°.
  2. Place the cauliflower florets on a large, parchment-lined, rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt. Bake for 15 minutes.
  3. Meanwhile, whisk together the next 6 ingredients together in a large bowl. Remove the cauliflower from the oven, allow to cool for 5 minutes, then toss in the yogurt mixture, place on roasting sheet and return to the oven.
  4. Roast for another 15 minutes, until just tender. Serve.