Curry yogurt roasted cauliflower
serves 4
per serving: 3 green, ¼ leaner, 1 healthy fat, ~3 condiments
INGREDIENTS
5 1/2 cups cauliflower florets
1 ½ cups plain low-fat Greek yogurt
2 tsp yellow curry powder
1 lime, zested and juiced (2 tsp juice; 1 tsp zest (or less))
1/2 tsp cayenne
1/2 tsp smoked paprika
1 garlic clove, smashed to a paste
¼ tsp salt
½ tsp black pepper
For the drizzle
1 garlic clove
1 ounce pine nuts, toasted
½ cup minced tomatoes, pressed to remove any juice
2 Tbsp crumbled feta
1 Tbsp cilantro, chopped
1 tsp olive oil
Preheat oven to 375ºF and prepare a baking sheet with parchment paper.
In a bowl, mix together yogurt and remaining ingredients and rub all over outside of cauliflower. Pop on baking sheet and bake for 40–50 minutes until golden and crispy. Cool slightly while preparing drizzle.
In a mortar and pestle, smash garlic, half the pine nuts and tomatoes until chunky. Add in remaining ingredients, stir to combine. Drizzle over cauliflower. Serve warm or at room temperature.