Creamy Roasted Cauliflower

Roasting veggies this winter might get a little boring, so make sure you've got some fun recipes in the arsenal. This roasted cauliflower recipe is so delicious with a creamy yogurt sauce. 

If you're like me, I always keep a container of plain Greek yogurt in my fridge. It's good for breakfast (try mixing it with oatmeal!), sauces, toppings for tacos, making egg/chicken salads. Endless possibilities. Keep it in the fridge. 

Creamy Roasted Cauliflower
makes 3-4 sides

1 head cauliflower (florets trimmed)
1 tsp garlic powder
1 tsp cumin
1/2 tsp ground coriander
salt and pepper
2 tbsp olive oil

for the creamy yogurt sauce
1 cup plain Greek yogurt
1/2 lemon (juice)
1 tbsp red wine vinegar
2 tbsp fresh dill (stems removed, rough chop)
1 tsp garlic powder
1 tsp salt

Preheat oven to 350 degrees. Toss the cauliflower florets in spices, salt, pepper and olive oil. Transfer to a baking sheet and pop into the oven for 20 minutes. After 20 minutes, check for doneness, and remove. 

As the cauliflower roasts, mix together the sauce in a small bowl. Combine yogurt, lemon juice, vinegar, dill weed, garlic powder and salt. 

While the cauliflower is still warm, toss the cauliflower in the sauce. Depending on the size of your cauliflower, you might not need all the sauce. I'd say use about 3/4 of it, and save the rest for dipping other things in. 

Simple, healthy, and a new way to make veggies delicious.

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