Ingredients:
- 120g plain Greek yogurt
- 30ml neutral oil
- 15g ginger-garlic paste
- 15g lemon juice
- 5g garam masala
- 5g turmeric powder
- 5g Kashmiri red chili powder
- 5g ground cumin
- 6g kosher salt
- 900g cauliflower, cut into bite-sized florets
- 15ml melted butter
- fresh cilantro, chopped
Instructions:
- Wash the cauliflower florets and pat them completely dry with a lint-free towel to prevent steaming.
- In a large bowl, whisk together the Greek yogurt, oil, ginger-garlic paste, lemon juice, garam masala, turmeric, Kashmiri red chili powder, ground cumin, and salt until a smooth paste forms.
- Toss the cauliflower florets into the marinade, ensuring every crevice is thoroughly coated.
- Allow the cauliflower to marinate for 30 minutes.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Spread the florets on the baking sheet in a single layer, ensuring they are not touching to maintain crispiness.
- Roast for 20-25 minutes, flipping the florets halfway through the cooking time.
- Brush the roasted cauliflower with melted butter and garnish with chopped fresh cilantro before serving.