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Roasted Cauliflower with Indian Spices and Yogurt Dressing

Roasted Cauliflower with Indian Spices and Yogurt Dressing

Nadine Nelson
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Ingredients
  

For the Cauliflower:

  • 1 head cauliflower
  • 1/8 cup olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp hot ground pepper
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/4 tsp allspice 
  • 2 tsp curry powder

For the Yogurt Dressing:

  • 1 cup yogurt
  • 1 tbsp chopped fresh dill
  • 1 tbsp finely chopped fresh mint (or just use cilantro without the dill or mint)
  • 1 tbsp finely chopped fresh cilantro
  • 1 tbsp finely chopped fresh basil 
  • 1/2 tsp ground cumin
  • 1 tsp lime juice 
  • 1/4 tsp kosher salt, plus additional to taste

Instructions
 

  • Position the oven rack in the middle and heat the oven to 450 degrees F.
  • Cut the cauliflower into bite-size florets and place it in a plastic bag.
  • In another bowl or cup, combine the seasonings and spices with the olive oil, and drizzle over the cauliflower. 
  • Mix well and allow the dressing to coat the cauliflower evenly.
  • Spread the cauliflower on a (9×13-inch) baking dish and bake for 25 to 30 minutes or until the cauliflower is nicely browned around the edges. 
  • Periodically peek inside the oven and stir the cauliflower around.
  • While the cauliflower is roasting, combine the yogurt, dill, mint, basil, cumin, lime juice, and salt together and keep cold. 
  • Transfer the cooked cauliflower to a serving platter, and serve with the yogurt sauce drizzled over it or on a side.

Notes

Storage Instructions:
  • Store the roasted cauliflower and yogurt dressing separately: Store the roasted cauliflower in an airtight container and the yogurt dressing in a separate container. This will prevent the cauliflower from becoming soggy and the dressing from becoming too thick.
  • Refrigerate promptly: Once the dish has cooled down to room temperature, refrigerate it promptly to prevent bacterial growth. Ideally, store it in the fridge within 2 hours of cooking.
  • Use within 3-4 days: Roasted cauliflower with Indian spices and yogurt dressing can be stored in the refrigerator for up to 3-4 days. Beyond this time, it may start to spoil and lose its flavor and texture.
  • Reheat before serving: When you are ready to serve the dish, reheat the roasted cauliflower in the oven or microwave until it is heated through. Drizzle the yogurt dressing on top just before serving.