Curry Yogurt Roasted Cauliflower

Spice up ordinary cauliflower with feta, pine nuts and yellow curry.


  • 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


  1. Preheat oven to 375°F and prepare a baking sheet with parchment paper.
  2. 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.
  3. 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.