- 4
Ingredients
- 1/4 cup plus 1 tablespoon EVOO
- 1 tespoon ground coriander
- 1 teaspoon ground fennel seed
- 1/4 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1 head cauliflower cut into medium florets
- 1 onion sliced 1/4 inch thick
- 2 tablespoons chopped parsley
- Yogurt
- 1/2 cup full fat Greek yogur
- 1 teaspoon EVOO
- Juice and zest of 1 lemon
- 1/2 teaspoon finely shopped mind
- pinch of salt
Preparation
Step 1
Preheat oven to 450.
Whisk spices and salt with 1/4 cup of olive oil. Add florets and toss.
Spread cauliflower on a baking sheet and roast for 15 minutes, flipping the florets halfway through roasting. The cauliflower is ready when just tender and nicely browned.
Whish the yogurt, EVOO, lemon juice and zest together in a small bowl. Fold in the mint and season with salt to taste.
Heat 1 tablespoon of EVOO in a large saute pan over medium heat. Add the onions and saute for 6-8 minutes or until they are soft and translucent but not yet browned.
Remove the onions and add the cauliflower to the saute pan. Mix the vegetalbes together. Add parsley and toss again.
Spread yogurt mixture onto 4 plates and pile the cauliflower on top.