Cookwith

Name: Roasted Curried Cauliflower with Herbed Yogurt Drizzle
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, cut into bite-sized florets; 2 tbsp olive oil; 1 1/2 tsp curry powder (mild or hot, to taste); 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 cup plain Greek yogurt; 1 tbsp fresh lemon juice; 2 tbsp chopped fresh cilantro (plus extra for garnish); 1 tbsp chopped fresh mint (optional); 1 small garlic clove, finely grated; 1/2 tsp honey or maple syrup (optional, for balance)

Roasted Curried Cauliflower with Herbed Yogurt Drizzle

SmoothSpatula7997

This Roasted Curried Cauliflower with Herbed Yogurt Drizzle takes inspiration from Indian spice blends and Mediterranean freshness. Roasting brings out the cauliflower’s nutty, caramelized notes, while the yogurt drizzle cools and brightens each bite. The mix of curry, cumin, and coriander is deeply aromatic, with smoked paprika for a subtle warmth. The herbed yogurt, laced with lemon and fresh herbs, creates a creamy contrast—making this dish as perfect for a light dinner as for a vibrant side. Great for sharing and equally delicious at room temperature.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss cauliflower florets with olive oil, curry powder, cumin, coriander, smoked paprika, salt, and pepper until evenly coated.
Spread cauliflower in a single layer on the baking sheet. Roast for 25-30 minutes, flipping once halfway, until golden and tender with crisped edges.
Meanwhile, in a small bowl, mix Greek yogurt, lemon juice, cilantro, mint (if using), garlic, and honey/maple syrup. Season with a pinch of salt and pepper. Chill until ready to serve.
Transfer roasted cauliflower to a serving platter. Drizzle liberally with herbed yogurt. Garnish with extra cilantro. Serve warm as a main or hearty side.