Vegetarian side · Indian-inspired
Curry-Roasted Cauliflower with Lemon Yogurt
Caramelized curry-roasted cauliflower with cooling lemon yogurt, herbs, and toasted almonds in 40 minutes.
Jump to recipe15 min prep · 25 min cook
The recipe
Curry-Roasted Cauliflower with Lemon Yogurt
4 servings
Ingredients
- 1 large cauliflower, cut into 1 1/2-inch florets
- 3 tablespoons olive oil
- 2 teaspoons mild curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup plain Greek yogurt
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1 small garlic clove, grated
- 1/4 cup chopped cilantro or mint
- 1/4 cup toasted sliced almonds
Instructions
- Heat the oven to 450°F and place a rimmed sheet pan inside while it heats.
- Toss the cauliflower with olive oil, curry powder, cumin, salt, and pepper. Carefully spread it on the hot pan in a single layer.
- Roast for 22 to 27 minutes, turning once, until the florets are browned at the edges and tender at the stems.
- Stir the yogurt, lemon zest, lemon juice, garlic, and a pinch of salt together.
- Spoon the yogurt onto a platter, top with hot cauliflower, and scatter with herbs and almonds.
Cook’s notes
- A preheated sheet pan starts browning the cauliflower immediately and helps prevent steaming.
- Use dairy-free unsweetened yogurt for a vegan side.
Storage and reheating
Refrigerate cauliflower and sauce separately for up to 4 days. Reheat the cauliflower at 425°F and serve the yogurt cold.
Frequently asked questions
Can I use frozen cauliflower?
Fresh gives the best browning. If using frozen, roast it directly from frozen and allow 10 to 15 extra minutes.
Is curry powder spicy?
Most mild curry powder is aromatic rather than hot. Add cayenne separately if you want more heat.