Spiced Yogurt Roasted Cauliflower Quarters
- Gluten Free
Why we love it:
- 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)
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.
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.
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.
If using, add the mayo to the reserved yogurt and spice blend.
Serve cauliflower quarters over a big bowl of garbanzo bean salad and top generously with sauce. Serve with naan; perhaps warmed up a bit.