Description

One of the best cauliflower recipes ever! Crispy roasted cauliflower tossed in a spicy, bold, creamy curry yogurt sauce. Perfect as an appetizer to share to to eat all for yourself.

Ingredients

Scale

2 head Cauliflower, sliced into thin florets

2 tbs olive oil

1 tsp each salt and pepper

1 cup yogurt

2 tbs Dijon mustard

2 tsp ground turmeric

1 tsp curry powder

1/2 tsp zaatar

2 tbs lemon juice (1–2 lemons depending on the size)

1 tsp paprika

1 tsp Italian seasoning

4 cloves garlic, minced

1 tbs onion powder

1 tbs mayo

Instructions

Preheat your oven to 350 degrees. Place the cauliflower florets on a large baking sheet in toss in the olive oil and salt and pepper. Bake covered for 10 minutes and uncovered for another 10 minutes until they start to brown.
While the cauliflower is cooking, add the yogurt, mustard, turmeric, curry powder, zaatar, lemon juice, paprika, Italian seasoning, garlic, onion powder and mayonnaise to a medium bowl. Whisk together until the ingredients are fully incorporated. The sauce will be bright yellow.
When the cauliflower is done, place it directly into the sauce and toss until fully coated. Andrew and I eat this straight out of the bowl but it’s also fantastic tossed in rice. I’ve also made it as a fried rice where i stir fry the rice with the cauliflower and then toss it in the sauce.

Notes

*To make this Vegan, I recommend using a vegan sour cream or vegan yogurt made with cashews. In my opinion, coconut yogurt is a little too sweet to go with this recipe.