You’ll never think of cauliflower as a bland and potentially watery side dish again when you roast it in a tangy yogurt and curry sauce. Cutting the whole head into thick slices, or “steaks,” turns the vegetable into a vegetarian main dish. And roasting cauliflower concentrates the flavor and makes it dense and almost meaty. If you like, make a dipping sauce with 1/2 cup plain Greek yogurt, the grated zest and juice of a tangerine or clementine, and 3 tablespoons chopped fresh mint leaves.
|1 large head cauliflower||1 tsp kosher salt (or 1/2 tsp regular table salt)|
|1 cup plain Greek yogurt (non-fat is okay)||2 Tbs olive oil|
|2 Tbs Curry Blend||Chopped fresh cilantro, for garnish (optional)|
|Juice of 1 lime|
Clean the head of cauliflower and discard any outer leaves. Set the cauliflower stem downward on a cutting board. Using a large kitchen knife, cut it into slices about 1 inch thick. Some of the end pieces will fall apart into florets, but you will get three or four solid cross sections of cauliflowers — these are the “steaks.”
In a large mixing bowl, combine the yogurt with the curry powder, lime juice and salt. Put the cauliflower into the bowl and use your hands to smear the yogurt mixture all over the cauliflower pieces, handling the steaks gently to keep from breaking them apart. Cover the bowl in plastic, and refrigerate for at least an hour, or as long as overnight.
When ready to cook, preheat the oven to 375 degrees. Line a large baking sheet with foil (you don’t have to do this but it makes cleanup much easier). Drizzle the oil over the foil (or directly onto the baking sheet) and lay all the yogurt-covered cauliflower pieces on the prepared baking sheet.
Roast for 30 to 35 minutes, until the cauliflower is tender and golden. Serve hot or at room temperature. If you like, sprinkle thickly with chopped cilantro before serving.
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