Roasted curry cauliflower with lemon yogurt sauce

curried cauliflower

Ever since I found a stray jar of curry powder sitting in the back of my pantry, I have been dumping the stuff in everything.

It really it a miracle spice. Why? Because it can make anything taste good. Not that I am saying cauliflower doesn’t taste good. However I do think that curry has so much flavor that you wouldn’t mind going meatless for a meal because of it.

Which is why I picked it for this recipe.

This is another dish I made with the idea in mind that people are currently trying to cut down on unhealthy food. Like the last post I did on cheat chocolate pudding, I wanted to make something so rich in flavor that you wouldn’t realize that it was pretty good for you.

Still want protein? That’s what the greek yogurt sauce is for. Also, I would not be against frying an egg or two and throwing them on top. In the end, this is a good way to increase your vegetable intake.


Roasted cauliflower

  • 1 head of cauliflower, cut into medium-sized florets
  • 1 1/2 tsp curry powder
  • 1/2 tsp turmeric, this helps boost the color
  • 2 tsp ghee, which is an Indian-style clarified butter. You can equally use generic unsalted butter
  • 1 clove garlic, minced
  • salt and pepper to taste


  • 1 individual cup of plain greek yogurt (about 2/3 cup)
  • 2 tablespoons lemon juice
  • 1 tsp lemon zest
  • 1 tsp finely shopped parsley or mint
  • salt and pepper to taste

Step 1: Melt the ghee or butter. Add the curry powder, turmeric, garlic, salt and pepper.

Step 2: Put your cauliflower florets in a large bowl. Pour your ghee mixture evenly over them. Mix well and let sit to marinate for 30 minutes.

Step 3: Preheat your oven to 375 Fahrenheit. Line a baking sheet with foil. Give your cauliflower another good mix. Pour onto the baking sheet and distribute evenly. Bake for 15-20 minutes. Take the baking sheet out and turn all of the florets over, return to the oven. Bake another 10 minutes.

Step 4: While the cauliflower is baking, make the yogurt sauce. Mix all ingredients well, set aside.

Step 5: When the cauliflower is cooked, pull the baking sheet from the oven. All the florets should be tender and have patches of mild toast/burn marks. (It’s hard to tell if everything is golden brown because the cauliflower will already be yellow from the spice mix)

Step 6: Serve warm with yogurt sauce. Also, if you happen to have any Indian simmer sauces on hand, add a dribble. Hot sauce works just as well – a little extra heat is awesome in this recipe for those that like it.


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