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Spiced Yogurt Roasted Cauliflower Quarters

Active Time: 15 minutes
Total Time: 40 minutes
  • Gluten Free
  • Vegetarian
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Big Kids Plate
Toddler Plate

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Why we love it:

The marinade and sauce are made at the same time so you’re really leveraging your efforts with this recipe! The quarters of cauliflower make for an impressive presentation and give you crisp edges and a creamy interior. It’s a fun way to serve them.
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Ingredients

  • 2 cups Plain Greek Yogurt
  • 1 teaspoon Turmeric
  • 1 teaspoon Garam Masala
  • 1 teaspoon Ground Cumin
  • 1⁄2 teaspoon Black Pepper
  • 11⁄2 teaspoons Kosher Salt (divided)
  • 2 Lemons (1 juiced, 1 zest and juiced)
  • 1 head Cauliflower
  • 1 15-ounce can Garbanzo Beans
  • 1 English Cucumber
  • 2 Slicer Tomatos
  • 4 Green Onions
  • 1 teaspoon Dried Oregano
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Mayonnaise (optional)
  • Naan (or pita, 4 pieces)

Cooking Instructions

  • 1. PREHEAT OVEN TO 425

    Or heat the outdoor BBQ and cook the cauliflower over medium, indirect heat. It may take a little longer than the oven, so check that it’s tender throughout with a paring knife.

  • 2. MARINADE

    In a large bowl, stir together the 2 cups plain greek yogurt, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon cumin, ½ teaspoon black pepper, ¼ teaspoon salt, and juice of 1 lemon.

  • 3. CAULIFLOWER

    Slice off the very bottom stem of the cauliflower where it’s dry and remove any browned or dry leaves. Most leaves will taste delicious though! Cut in quarters.

    Remove 1 cup of the yogurt marinade and set aside in a smaller bowl. Sprinkle cauliflower quarters with ½ teaspoon of salt.

    Use the remaining yogurt sauce to slather the cauliflower on all sides. Place on a baking sheet and into the oven. Roast for 35 minutes or until it’s charred on the edges and soft inside. During this time, turn them once to lay on the other cut face.

  • 4. GARBANZO SALAD

    While the cauliflower is cooking, drain the beans and place in a large bowl. Dice the cucumber and tomatoes into pieces that are similar in size to the beans and add. Mince the green onion and add. To the bowl add the 1 teaspoon dried oregano, zest and juice of the second lemon, ½ teaspoon salt, and the 3 Tablespoons olive oil. Toss and let sit.

  • 5. SAUCE

    If using, add the mayo to the reserved yogurt and spice blend.

  • 6. SERVING

    Serve cauliflower quarters over a big bowl of garbanzo bean salad and top generously with sauce. Serve with naan; perhaps warmed up a bit.

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Substitutions

  • DAIRY FREE:
    you can simply mix the spices with a Tablespoon of olive oil and rub the cauliflower with that. Omit sauce or serve with a dollop of plain coconut/almond yogurt
  • PESCATARIAN:
    this rub sings on any hearty fish filet, broiled or on the BBQ. Try salmon, cod, swordfish, tuna, snapper, shrimp, scallops
  • CAULIFLOWER:
    portobello mushrooms, rounds of yam cook up nicely, or make a sheet pan medley of vegetables to roast with the marinade, block of tofu
  • MAYO :
    the mayo tempers the yogurt’s tang and makes it feel “rich” but it’s optional
  • GARAM MASALA:
    a great spice blend to buy, but if not, use ½ teaspoon each: paprika, ground coriander, and a pinch of cinnamon
  • GARBANZO BEANS:
    white beans are good, or omit beans and add arugula or lettuce
  • BBQ:
    this is amazing on an outdoor BBQ, cook over medium heat and keep the lid closed. If they blacken too quickly, move to indirect heat to cook through

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Slice the cauliflower into smaller florets and serve with bread
  • If necessary, roast one quarter without the spices
  • Offer some plain yogurt and the spiced sauce to taste, or dilute some of the sauce with more plain yogurt for a “mild” version
  • Separate out the garbanzos or just leave out the herbs in the salad
  • Roast a green vegetable to go along side

For Toddlers

  • Mash the garbanzo beans and a little cauliflower with the back of a fork to make a nice consistency for little spoons; you can leave some veggies in or separate them out

For Choosy Eaters

  • Roast one quarter plain and serve florets with butter and maybe garlic powder
  • If another vegetable is a more reliable option, roast it alongside
  • If needed boil some pasta to go with
  • If not vegetarian, add a piece of chicken while roasting
  • Slice cucumbers and tomatoes and serve plain - or add carrots, fruit, etc.
  • Serve with bread. Add a scoop of plain yogurt

Prep Ahead & Use It Up

  1. Make garbanzo bean salad, it’s great for up to 4 days in the fridge
  2. Make yogurt marinade
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