CURRY-ROASTED CAULIFLOWER WITH MINTY YOGURT SAUCE
Ingredients:
- 250g cauliflower
- 1sp virgin olive oil
- 1 ½ tsp curry powder
- 1 tsp garlic powder
- Salt, to taste
- 20g cashews, chopped
- 3 tsp raisins
Minty Yogurt Sauce:
- 75g low fat yogurt
- 20g fresh mint (+more for serving)
- 1 lemon, juiced
- 1 tsp garlic powder
- Salt + pepper, to taste
Method:
- Preheat oven to 425F.
- Remove stems and leaves from cauliflower, and roughly chop into 1-inch florets. Place florets in a large bowl and toss with olive oil, curry powder, garlic powder, and salt until evenly coated.
- Spread coated cauliflower florets in a single layer on a large baking sheet. Place in the oven for approximately 25 minutes, or until browned and tender.
- While cauliflower roasts, prepare the yogurt sauce by blending yogurt, mint, lemon juice, garlic powder, salt, and pepper in a food processor. Set aside once well-combined.
- Remove cauliflower from oven once done and allow to cool for about 5 minutes. Serve immediately and sprinkle with chopped cashews, raisins, and fresh mint. Add salt + pepper as needed.
- Drizzle minty yogurt sauce over cauliflower or serve it as a “dipping” sauce on the side. Enjoy immediately!
Nutrition Facts:
- Calories: 338 Cal
- Protein: 14.6g
- Carbs: 44.5g
- Fat: 15.6g
