AuthorJeanne PetrucciDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

 1 head cauliflower [large], cut into bite-sized florets
 1 cup low-fat plain Greek yogurt
 1 teaspoon cumin
 2 teaspoons smoked paprika
 2 teaspoons ginger, grated
 2 garlic cloves, minced or pressed
 1/2 teaspoon turmeric
 1 tablespoon olive oil
 1/4 teaspoon salt [optional]
 1/8 teaspoon cayenne [optional]
 2 limes, one juiced and one cut into wedges

Prep:
1

Cut cauliflower into florets.

2

Grate ginger/mince garlic.

3

Cut one lime into wedges and juice the other.

4

Line baking sheet with parchment paper.

5

Preheat oven to 400°F.

Make:
6

In a large bowl, whisk together yogurt, cumin, paprika, ginger, garlic, turmeric, juice of one lime, olive oil, salt and cayenne [if desired].

7

Add florets to bowl and toss to coat evenly.

8

Scatter florets on parchment-lined baking sheet and roast for approx. 20-25 minutes until cauliflower has browned.

9

Serve garnished with lime wedges and scallions.

Ingredients

 1 head cauliflower [large], cut into bite-sized florets
 1 cup low-fat plain Greek yogurt
 1 teaspoon cumin
 2 teaspoons smoked paprika
 2 teaspoons ginger, grated
 2 garlic cloves, minced or pressed
 1/2 teaspoon turmeric
 1 tablespoon olive oil
 1/4 teaspoon salt [optional]
 1/8 teaspoon cayenne [optional]
 2 limes, one juiced and one cut into wedges

Directions

Prep:
1

Cut cauliflower into florets.

2

Grate ginger/mince garlic.

3

Cut one lime into wedges and juice the other.

4

Line baking sheet with parchment paper.

5

Preheat oven to 400°F.

Make:
6

In a large bowl, whisk together yogurt, cumin, paprika, ginger, garlic, turmeric, juice of one lime, olive oil, salt and cayenne [if desired].

7

Add florets to bowl and toss to coat evenly.

8

Scatter florets on parchment-lined baking sheet and roast for approx. 20-25 minutes until cauliflower has browned.

9

Serve garnished with lime wedges and scallions.

Tandoori Roasted Cauliflower