
Cut cauliflower into florets.
Grate ginger/mince garlic.
Cut one lime into wedges and juice the other.
Line baking sheet with parchment paper.
Preheat oven to 400°F.
In a large bowl, whisk together yogurt, cumin, paprika, ginger, garlic, turmeric, juice of one lime, olive oil, salt and cayenne [if desired].
Add florets to bowl and toss to coat evenly.
Scatter florets on parchment-lined baking sheet and roast for approx. 20-25 minutes until cauliflower has browned.
Serve garnished with lime wedges and scallions.
Ingredients
Directions
Cut cauliflower into florets.
Grate ginger/mince garlic.
Cut one lime into wedges and juice the other.
Line baking sheet with parchment paper.
Preheat oven to 400°F.
In a large bowl, whisk together yogurt, cumin, paprika, ginger, garlic, turmeric, juice of one lime, olive oil, salt and cayenne [if desired].
Add florets to bowl and toss to coat evenly.
Scatter florets on parchment-lined baking sheet and roast for approx. 20-25 minutes until cauliflower has browned.
Serve garnished with lime wedges and scallions.