Last week, I tried this amazing new restaurant in my neighborhood, Restaurant Chloe, and had the most phenomenal tahini cauliflower. I snapped a photo of the ingredients on the menu knowing full-well that I was going to make this at home. In an effort to use what I had at home, I altered the ingredients but still found a way to get that flavorful roasted cauliflower that I loved at the restaurant.
I choose to use curry and greek yogurt mixture as my base to keep my cauliflower moist, and then broiled at 10 minutes for crispiness. It paired so well with the lemon and mint, and held on to the heat that I love about Indian food.
The key to making sure every bite has flavor is smothering the head of cauliflower in the curry yogurt mixture. I started with a spatula to get heapings onto the cauliflower but ended up using my hands to make sure every nook and cranny was covered.
Did I mention this took me all of five minutes to prep and get in the oven? I would recommend this as a side dish that you throw in the oven while you are cooking your meat, and 40-50 minutes later, it’s ready to roll.
If you try our Oven Roasted Curry Cauliflower, we’d LOVE to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below.
