Turmeric-Spiced Whole Roasted Cauliflower
Ingredients
The cauliflower and salad
-
1
medium
cauliflower (2 pounds)
-
3
tablespoons
extra-virgin olive oil, divided, plus more for drizzling
-
2
tablespoons
fresh lemon juice, plus more to taste
-
4
cups
mixed spring greens
-
½
cup
chopped mixed fresh herbs (any combination of cilantro, mint and/or parsley)
-
¼
cup
toasted pine nuts or slivered almonds
-
to taste
fine sea salt and freshly ground black pepper
The spiced turmeric sauce
-
½
cup
whole milk Greek yogurt
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
fresh lemon juice
-
1
clove
garlic, minced
-
¼
teaspoon
ground cumin
-
¼
teaspoon
ground coriander
-
¼
teaspoon
turmeric
-
¼
teaspoon
maple syrup or honey
-
½
teaspoon
fine sea salt
-
a pinch
cayenne pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with foil.
- Trim the bottom of the cauliflower so it sits flat, then coat it with 1½ tablespoons of olive oil and season with salt and pepper. Roast for 45 minutes.
- While the cauliflower roasts, mix the yogurt sauce ingredients in a bowl.
- After 45 minutes, drizzle another 1½ tablespoons of olive oil and lemon juice into the crevices of the cauliflower, then roast for an additional 15 minutes.
- Spread a quarter of the yogurt sauce over the cauliflower and roast for another 15 minutes.
- Toss the spring greens with olive oil, lemon, and salt, and set aside.
- Once done, top the cauliflower with more sauce, herbs, and nuts. Slice into quarters and serve with the salad and remaining sauce.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
200mg
Cholesterol
10mg
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