Roasted Smoky Cauliflower with Limey Yogurt

Total Time:
1 hr
20 min
40 min

4 to 6 servings

  • 2 medium cauliflower heads (use different colors if you can find them), stripped of leaves and main stalk chopped off
  • 1/3 cup extra-virgin olive oil, plus a splash
  • 1 teaspoon ground coriander
  • 1 teaspoon dried mango powder (amchoor, found at Indian stores, optional)
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 cup Greek yogurt
  • 1 lime, zested, plus a squeeze of juice
  • Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment.

  • Break up the cauliflower into evenly sized florets about 1-inch long. You can use a knife to divide the large florets if they don't break easily.

  • In a large bowl, whisk together 1/3 cup oil, coriander, mango powder, if using, cumin, salt and pepper, to taste. Add the florets and, using your hands, gently toss to coat.

  • Pour the prepared baking sheet and roast until tender and slightly browned, 30 to 40 minutes, tossing halfway through.

  • Meanwhile, in a small bowl, combine the yogurt with the lime zest, a splash of extra-virgin olive oil, salt, pepper, and a squeeze of lime (as much as you like).

  • Serve the cauliflower with a dollop of yogurt on the side, and enjoy a whole new way to eat cauliflower!

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