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➡️Curry Yogurt Roasted Cauliflower
1 head of cauliflower, trimmed
1 1/2 cups full-fat Greek yogurt
1 tablespoon yellow curry powder
1 lime, zested and juiced
1 teaspoon cayenne
1 teaspoon smoked paprika
1 garlic clove, smashed to a paste
1 teaspoon salt
1/2 teaspoon black pepper
For the drizzle
1 garlic clove
1/2 cup pine nuts, toasted
1/4 cup sun-dried tomatoes in oil, minced
2 tablespoons crumbled feta
1 tablespoon cilantro, chopped
1/4 cup olive oil
Black kale for serving
Preheat oven to 375°F 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.