Roasted Cauliflower With Yogurt And Mint Recipes

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CURRY-ROASTED CAULIFLOWER WITH MINTY YOGURT SAUCE



Curry-Roasted Cauliflower With Minty Yogurt Sauce image

This Curry-Roasted Cauliflower is paired with raisins, chopped cashews, and a minty yogurt sauce. The cooling sauce is the perfect contrast to the curry spices and sweetness from the raisins. A fun and delicious way to enjoy a cauliflower side dish!

Provided by Carrie Walder

Categories     Side Dish

Time 40m

Number Of Ingredients 12

2 heads cauliflower
3 Tbsp extra virgin olive oil
1.5 tsp curry powder
1 tsp garlic powder
Salt, to taste
1/4 cup cashews, chopped
3 Tbsp raisins
3/4 cup plain Greek yogurt
1 cup fresh mint (+more for serving)
3 Tbsp lemon juice
1 tsp garlic powder ((or about 3 cloves fresh garlic))
Salt + pepper, to taste

Steps:

  • Preheat oven to 425F.
  • Remove stems and leaves from cauliflower, and roughly chop into 1-inch florets. Place florets in a large bowl and toss with olive oil, curry powder, garlic powder, and salt until evenly coated.
  • Spread coated cauliflower florets in a single layer on a large baking sheet. Place in the oven for approximately 25 minutes, or until browned and tender.
  • While cauliflower roasts, prepare the yogurt sauce by blending greek yogurt, mint, lemon juice, garlic powder, salt, and pepper in a food processor. Set aside once well-combined.
  • Remove cauliflower from oven once done, and allow to cool for about 5 minutes. Serve immediately and sprinkle with chopped cashews, raisins, and fresh mint. Add salt + pepper as needed.
  • Drizzle minty yogurt sauce over cauliflower, OR serve it as a "dipping" sauce on the side. Enjoy immediately!

CUMIN SEED ROASTED CAULIFLOWER WITH SALTED YOGURT, MINT, AND POMEGRANATE SEEDS



Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds image

Provided by Melissa Clark

Categories     Side     Roast     Vegetarian     Dinner     Lunch     Cauliflower     Fall     Winter     Healthy     Pomegranate     Cumin     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

1 large head cauliflower, cut into bite-sized florets
2 tablespoons extra-virgin olive oil
1 teaspoon whole cumin seeds
1/2 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper
Plain yogurt, for serving
Chopped fresh mint leaves, for serving
Pomegranate seeds, for serving

Steps:

  • 1. Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seed, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes.
  • 2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.

ROASTED CAULIFLOWER WITH TAHINI YOGURT SAUCE



Roasted Cauliflower with Tahini Yogurt Sauce image

I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.-Lidia Haddadian, Pasadena, California

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup grated Parmesan cheese
3 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 small head cauliflower (about 1-1/2 pounds), cut into 4 wedges
SAUCE:
1/2 cup fat-free plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon tahini
1/4 teaspoon salt
Dash paprika
Dash cayenne pepper
Minced fresh parsley

Steps:

  • Preheat oven to 375°. In a small bowl, mix the first five ingredients. Rub over cauliflower; arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray, cut sides up. Roast 40-45 minutes or until golden brown and tender., For sauce, in a small bowl, mix yogurt, lemon juice, tahini, salt, paprika and pepper; serve over cauliflower. Sprinkle with parsley.

Nutrition Facts : Calories 177 calories, Fat 14g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 421mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

ROASTED CAULIFLOWER WITH YOGURT AND MINT



ROASTED CAULIFLOWER WITH YOGURT AND MINT image

Categories     Side     Bake     Quick & Easy     Cauliflower

Yield 4 to 6 bowls/side dishes

Number Of Ingredients 15

For the cauliflower
1/4 cup plus 1 TB extra virgin olive oil
1 t ground coriander
1 t ground fennel seed
1/4 t ground cumin
1/2 t curry powder
1/2 t salt
1 head cauliflower, cut into medium florets
1 onion, sliced 1/4 inch thick
For the yogurt:
1/2 cup full fat Greek yogurt
1 t virgin olive oil
juice and finely grated zest of 1 lemon
1/2 t chopped mint
pinch of salt

Steps:

  • Preheat oven to 450 degrees In large bowl whisk spices and salt with 1/4 cup of olive oil Add the florets and toss until evenly coated in the oil spread cauliflower out on a baking sheet and roast for 15 minutes flipping the florets half way through the roasting. The cauliflower is ready when just tender and nicely browned. Whist the yogurt, olive oil, lemon juice and zest together in small bowl. Fold in the mint and season to taste with salt Heat 1 t olive oil in large sauté pan and set over medium heat. Add the onions and sauté for 6 to 8 minutes or until they are soft and translucent but not yet browned Remove onions from the heat an add the cauliflower to the pan. Mix vegetables together Use the back of a spoon to spread the yogurt mix onto the plates and pile the cauliflower on top

WHOLE ROASTED TANDOORI CAULIFLOWER WITH SPICED YOGURT



Whole Roasted Tandoori Cauliflower With Spiced Yogurt image

Make and share this Whole Roasted Tandoori Cauliflower With Spiced Yogurt recipe from Food.com.

Provided by Food.com

Categories     Chutneys

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 large head cauliflower, washed and leaves trimmed
1/2 cup Greek yogurt
3 garlic cloves, minced
1 teaspoon minced fresh ginger
1 tablespoon chili powder
1 teaspoon curry powder
1/2 teaspoon ground coriander
1 lemon, juice of, plus more for finishing
kosher salt
1 bunch cilantro, with stems
1 serrano chili, roughly chopped
3/4 cup fresh mint leaves
1/2 cup golden raisin
2 teaspoons roughly chopped fresh ginger
1 lemon, juice of
kosher salt & freshly ground black pepper

Steps:

  • For the cauliflower:.
  • Preheat the oven to 400 degrees F.
  • With a paring knife, carefully remove a cone-shaped piece of the core of the cauliflower, while keeping the head intact. Place the cauliflower in a large bowl and add 2 tablespoons of water. Cover and microwave on high for 5 minutes. Remove the lid carefully and set aside.
  • In a small bowl, combine the yogurt, garlic, ginger, chili powder, curry powder, coriander, lemon juice and a pinch of salt.
  • Line a baking sheet with parchment paper. Coat the head of the cauliflower with the yogurt sauce. Transfer the cauliflower to the lined baking sheet and roast until tender, 30 minutes for a small head and up to 60 minutes for a large head.
  • Meanwhile, make the cilantro chutney:.
  • Combine the cilantro, serrano chile, mint, raisins, ginger, lemon juice and a pinch of salt and pepper in a food processor. Pulse until fully combined. Season to taste with salt and pepper. Thin the consistency with up to 1/2 cup water, if necessary. Cover and refrigerate until ready to use.
  • Remove the cauliflower from the oven and finish with fresh lemon juice. "Carve" the cauliflower into slices and serve with the cilantro chutney.

Nutrition Facts : Calories 87, Fat 0.8, SaturatedFat 0.2, Sodium 69.5, Carbohydrate 20, Fiber 4.5, Sugar 10.4, Protein 3.8

ROASTED CAULIFLOWER WITH PECORINO AND MINT



Roasted Cauliflower with Pecorino and Mint image

Cauliflower is first roasted over high heat with brown butter and salt before being tossed with Pecorino Romano cheese, red onions, mint, and lemon juice.

Provided by Amy Heilmann

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 20m

Yield 4

Number Of Ingredients 7

4 tablespoons unsalted butter
1 small head cauliflower, cut into florets
½ teaspoon kosher salt, plus more to taste
½ cup thinly sliced red onion
¼ cup finely grated Pecorino Romano cheese
10 leaves fresh mint, cut into thin strips
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Melt butter in a skillet over medium heat, whisking to ensure it doesn't burn, until light brown and nutty-smelling. Remove from heat.
  • Toss cauliflower florets with the brown butter and salt until well combined. Transfer to a baking sheet.
  • Roast in the preheated oven until just tender, about 15 minutes. Remove and toss hot cauliflower with red onion, Pecorino Romano cheese, and mint. Drizzle with lemon juice and season with more salt to taste.

Nutrition Facts : Calories 148.1 calories, Carbohydrate 4.1 g, Cholesterol 38.3 mg, Fat 13.6 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 8.6 g, Sodium 350.7 mg, Sugar 1.7 g

CURRY YOGURT ROASTED CAULIFLOWER



Curry Yogurt Roasted Cauliflower image

While in Vegas, this was an item on the buffet at the Paris. I ran into the executive Chef and gave him my compliments, because it was SOO yummy! He gave me an idea of how they made it... mine turned out very close to what we had in Vegas. (prep/cooking time does not include pre-mixing the yogurt sauce)

Provided by CHRISSYG

Categories     Cauliflower

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 head cauliflower
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
8 ounces Greek yogurt (plain, I used fat free)
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon ground ginger (less if you're using fresh)
1 teaspoon lemon juice
1 tablespoon fresh cilantro, chopped (fresh coriander)

Steps:

  • At least 2 hours ahead of time, mix yogurt, spices, lemon juice in a small bowl, refrigerate until ready to use.
  • Preheat oven to 375 degrees F.
  • Break cauliflower into small to medium sized florets.
  • Toss in a large bowl with salt, pepper and olive oil.
  • Spread on a cookie sheet in one layer and bake in pre-heated oven for about 15 minutes until beginning to soften.
  • Remove from oven and return to large bowl.
  • stir chopped cilantro into yogurt/spice mixture and spoon over califlower.
  • toss to coat well (you may not need ALL of the yogurt, depending on how large of a head of cauliflower you have).
  • return to baking sheet and continue to bake for about another 5-10 minutes (cook to your liking, some prefer some crunch left in their veggies).
  • remove from oven and enjoy!

Nutrition Facts : Calories 75.1, Fat 4, SaturatedFat 0.6, Sodium 626.6, Carbohydrate 9, Fiber 3.6, Sugar 2.9, Protein 3.1

ROASTED CAULIFLOWER WITH TAHINI YOGURT RECIPE BY TASTY



Roasted Cauliflower With Tahini Yogurt Recipe by Tasty image

This dish will make roasted cauliflower your new favorite veggie. It is great for groups and will be the easiest dish on the table. The tahini yogurt is also a great dip for all veggie snacks, so you can always enjoy it on it's own!

Provided by Nichi Hoskins

Categories     Sides

Time 37m

Yield 8 servings

Number Of Ingredients 17

2 large heads cauliflower
6 tablespoons olive oil
1 ¼ teaspoons kosher salt,
¼ teaspoon black pepper
1 tablespoon za'atar
1 teaspoon ground cumin
1 cup full-fat greek yogurt
3 tablespoons tahini
1 lemon, zested
1 lemon, juiced
1 tablespoon extra virgin olive oil, good-quality
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup fresh mint leaf, torn if large
½ cup pomegranate seeds
¼ cup pine nuts, toasted
1 tablespoon extra virgin olive oil

Steps:

  • Preheat the oven to 425°F (220°C).
  • Remove the large, tough outer leaves from cauliflower, and reserve any smaller, tender leaves. Cut cauliflower into medium florets.
  • In a large bowl, toss the cauliflower florets with the olive oil, salt, pepper, za'atar, and cumin. Spread in an even layer on 2 baking sheets, making sure the florets have some space between them.
  • Roast the cauliflower for 18-22 minutes, until crisp, tender, and browned in spots. Set aside.
  • While cauliflower roasts, make the tahini yogurt sauce: Combine the yogurt, tahini, lemon zest, lemon juice, olive oil, salt, and pepper in a medium bowl and mix well. Set aside or refrigerate until ready to use. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
  • To assemble, spread the tahini yogurt almost all the way to the edges of a serving platter. Arrange the cauliflower on top of the yogurt, letting the yogurt peek out on the sides. Scatter the mint, pomegranate seeds, and pine nuts over the cauliflower. Drizzle the olive oil over the cauliflower and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 261 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, Sugar 9 grams

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From soupaddict.com


ROASTED CAULIFLOWER | RECIPETIN EATS
2020-12-07 Instructions. Preheat oven to 220°C/425°F (200°C fan). Toss cauliflower in a large bowl with oil, salt, pepper and garlic if using. (You can do this on the tray, but you’ll need more oil). Add parmesan and Panko breadcrumbs at this point, if using. Spread on tray.
From recipetineats.com


WHOLE ROASTED CAULIFLOWER WITH SUN-DRIED TOMATO PESTO - DASH …
Prepare the yogurt sauce. Combine the yogurt, mint leaves and garlic to a food processor or blender. Season well. After 40-50 minutes of cooking time, remove the lid. Add parmesan cheese on top of the cauliflower. Place back the cauliflower in the oven for another 15 minutes or so. To a large plate, spread the yogurt sauce evenly. Transfer the ...
From dashofhoney.ca


ROASTED CAULIFLOWER AND CHICKPEAS WITH MINT YOGURT
In a large bowl, toss cauliflower florets, drained chickpeas, olive oil, curry powder, salt and pepper together and spread on baking sheet. Roast in oven, 30 minutes, tossing halfway through, until golden brown. Meanwhile, mix yogurt, mint, sugar and lemon zest together. Add salt and pepper, to taste.
From frommonday.in


SHEET-PAN SPICED CAULIFLOWER AND TOFU WITH GINGER YOGURT RECIPE
2020-03-19 Arrange tofu on now-empty baking sheet in a single even layer, then roast, flipping once halfway through, until crispy on both sides, about 15 minutes. Meanwhile, in a small mixing bowl, stir together yogurt and ginger. Season with salt and a generous amount of black pepper. In a separate medium bowl, drain red onion, making sure to remove any ...
From seriouseats.com


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