Roasted Smoky Cauliflower with Limey Yogurt

Name: Roasted Smoky Cauliflower with Limey Yogurt
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 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

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Level: Easy
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: 4 to 6 servings

Ingredients

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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

Directions

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!