Ingredients
For Cauliflower:
- 1 large cauliflower about 1 kg or 2 lbs
- ¼ cup olive oil
- 2 teaspoons honey
- 1 ½ teaspoons curry powder
- 1 ½ teaspoons turmeric powder
- 1 small red onion diced
- 1 teaspoon salt
- Freshly ground pepper to taste
- 2 tablespoons fresh chopped parsley
For Yogurt Sauce:
- ½ cup plain Greek yogurt
- 2 tablespoons chopped fresh mint
- 1 ½ tablespoons fresh lemon juice
Instructions
For Cauliflower:
- Preheat the oven to 450 ° Fahrenheit. Prepare a baking dish with cooking spray and set aside.
- Wipe off the cauliflower and remove any dirt if necessary. Remove the largest green leaves from under the cauliflower. It’s important not to rinse the cauliflower under running water as the added moisture will prevent it from crisping in th oven.
- Place the cauliflower in the prepared baking dish stem side down.
- Finely dice the onion and place it into a small bowl. Add the olive oil, honey, curry powder, turmeric, diced red onion, salt and pepper to the bowl. Mix until well combined.
- Using a spatula, pour the curry mixture over the cauliflower and spread it until the entire head is covered.
- Bake for 30 minutes in the center of the oven. You can verify if the cauliflower is done by inserting a knife in the main stem. If it’s still firm, continue cooking for 5 minutes.
- Remove from the oven, allow to cool for 5 minutes, then cut into 4 wedges. Garnish with fresh parsley, if desired.
- Serve with yogurt sauce
For Yogurt Sauce:
- While the cauliflower is roasting, prepare the sauce.
- Finely chop the fresh mint. Add it to a small bowl with yogurt and lemon juice. Whisk until well combined.
Notes
Leftovers:
- Will keep up to 4 days in the fridge in an airtight container.
- The next day you can eat it cold it’s just as good.
- Do not freeze.
Nutrition
Calories: 92kcal | Carbohydrates: 15g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 769mg | Potassium: 567mg | Fiber: 4g | Sugar: 8g | Vitamin A: 317IU | Vitamin C: 75mg | Calcium: 84mg | Iron: 2mg