Ingredients:

  • 1 medium head (approx. 2 lbs / 900g) cauliflower, cut into bite-sized florets
  • 1 tbsp (15ml) avocado oil
  • 1/2 cup (120g) thick Greek yogurt, plain, unsweetened
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tbsp (15g) ginger-garlic paste
  • 1 tsp (2g) garam masala
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) turmeric powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cayenne pepper

Instructions:

  1. Cut the cauliflower into uniform florets to ensure even cooking.
  2. Use paper towels to pat every floret completely dry to prevent steaming during roasting.
  3. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, garam masala, ground cumin, smoked paprika, turmeric powder, salt, and cayenne pepper until the mixture is a smooth, vibrant orange paste.
  4. Add the dried cauliflower florets to the bowl and toss until each piece is thoroughly coated in the yogurt marinade.
  5. Allow the cauliflower to marinate for 30 minutes to let the spices penetrate the vegetable.
  6. Preheat your oven to high heat. Line a rimmed baking sheet with parchment paper and brush with avocado oil.
  7. Spread the marinated florets in a single layer on the baking sheet and roast for 25 minutes, or until the edges are charred and the core is tender.