Spicy Curry Roasted Cauliflower
A totally perfect #meatlessmonday recipe! Whole roasted cauliflower feels super fancy and filling. But easy-peasy!
And the curry-yogurt marinade is totally dreamy. You could take the yogurt based dressing in any falvor direction, if curry’s not your thing, but it’s just so bomb—a little spicy and totally delish!
It’s this simple:
1. Grab a whole cauliflower
2. Cut the tough stem out of the bottom
3. Rub the yogurt marinade over the top
4. Pop into the oven
After 30 minutes, you have a gorgeous roast. Slice it into big chunks, serve with brown rice and big side salad and dig in!
- 1 small head cauliflower
- 1/4 cup greek yogurt
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 1 tablespoon chili powder
- 2 tablespoons curry powder
- 1 tablespoon berbere seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon olive oil
- 1 teaspoon dried parsley
- 1 scallion
- 1/2 cup brown rice
Preheat oven to 400ª F. Remove the leaves from the cauliflower and carefully remove the center stem without letting it fall apart.
Bring 1 cup of water to a boil. Add in brown rice and lower heat to low. Simmer the rice for 40 minutes, or until all water has cooked out.
Place the cauliflower in a large bowl and add a tablespoon of water. Cover and microwave for 5 minutes to slightly steam.
Meanwhile, grab a small bowl. Add the greek yogurt, garlic, lemon juice, chili powder, curry powder, berbere seasoning, salt and pepper. Mix thoroughly.
Transfer the steamed cauliflower to a small baking dish or sheet. Cover in the greek yogurt sauce and roast for 30 minutes, or until fork tender.
Serve the cauliflower over a bed of rice. Sprinkle with parsley and scallions.