Makes 6-8 servings
Last year I created this cauliflower recipe and it was delicious. But my recent obsession with tahini made me think that I could improve on the original. So I combined tahini with the yogurt, which makes an even tastier coating for the veggie. And I added some fresh lemon juice as well, which brightens the flavor. This recipe still has all the anti-inflammatory benefits from the turmeric and gets a gorgeous color from that spice, plus the curry powder.
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. Also, to make this vegan, simply swap out the regular yogurt for a non-dairy plain version. Try it and let me know what you think!
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 cup plain whole milk yogurt
- 1/2 cup tahini
- 2 teaspoons fresh lemon juice
- 1-2 teaspoons curry powder, depending on how you like it
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon freshly ground pepper
- Preheat oven to 375°.
- 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.
- Meanwhile, whisk together the next 7 ingredients together in a large bowl. Remove the cauliflower from the oven, allow to cool for 5 minutes, then toss in the yogurt mixture, transfer to the roasting sheet and return to the oven.
- Roast for another 15 minutes, until just tender. Serve hot, at room temp or even chilled. Enjoy!