To save this video and more, Download the Tastemade App
Email this recipe!
1 head of cauliflower, trimmed
1 1/2 cups full-fat Greek yogurt
1 tablespoon yellow curry powder
1 lime, zested and juiced
1 teaspoon cayenne
1 teaspoon smoked paprika
1 garlic clove, smashed to a paste
1 teaspoon salt
1/2 teaspoon black pepper
For the drizzle
1 garlic clove
1/2 cup pine nuts, toasted
1/4 cup sun-dried tomatoes in oil, minced
2 tablespoons crumbled feta
1 tablespoon cilantro, chopped
1/4 cup olive oil
Black kale for serving
Preheat oven to 375°F and prepare a baking sheet with parchment paper.
In a bowl, mix together yogurt and remaining ingredients and rub all over outside of cauliflower. Pop on baking sheet and bake for 40-50 minutes until golden and crispy. Cool slightly while preparing drizzle.
In a mortar and pestle, smash garlic, half the pine nuts and tomatoes until chunky. Add in remaining ingredients, stir to combine. Drizzle over cauliflower. Serve warm or at room temperature.
Daily food & travel inspiration in your inbox