Name: Tandoori Roasted Cauliflower
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 head cauliflower , 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; 1/8 teaspoon cayenne; 2 limes, one juiced and one cut into wedges

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:

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.

Make:

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