Curry Yogurt Roasted Cauliflower
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon pepper
- 1 teaspoon lemon juice
- 2 teaspoons curry powder
- 1 head cauliflower
- 1 teaspoon turmeric
- 8 ounces greek yogurt (plain i used fat free)
- 1 teaspoon ground ginger (less if you're using fresh)
- 1 tablespoon fresh cilantro chopped (fresh coriander)
- Carbohydrate 8.08491855773618 g
- Cholesterol 0 mg
- Fat 1.04470669907978 g
- Fiber 3.78135785500608 g
- Protein 2.92187530448911 g
- Saturated Fat 0.150595641075603 g
- Serving Size 1 1 Units US (203g)
- Sodium 43.47762019232 mg
- Sugar 4.3035607027301 g
- Trans Fat 0.079147323727747 g
- Calories 46 calories
At least 2 hours ahead of time, mix yogurt, spices, lemon juice in a small bowl, refrigerate until ready to use. Preheat oven to 375 degrees F. Break cauliflower into small to medium sized florets. Toss in a large bowl with salt, pepper and olive oil. Spread on a cookie sheet in one layer and bake in pre-heated oven for about 15 minutes until beginning to soften. Remove from oven and return to large bowl. stir chopped cilantro into yogurt/spice mixture and spoon over califlower. toss to coat well (you may not need ALL of the yogurt, depending on how large of a head of cauliflower you have). return to baking sheet and continue to bake for about another 5-10 minutes (cook to your liking, some prefer some crunch left in their veggies). remove from oven and enjoy!
