Thoughts & Inspiration
We had a holiday dinner party and this was a perfect tiny bite that you could pick up and eat without a mess. It has warm South Asian/Indian flavors. It's simple and quite flavorful!
Time: 25 minutes
Ingredients
1 head of cauliflower, medium size florets
1 Tbsp olive oil (I used garlic infused olive oil)
1 single serving container Greek yogurt
1 small garlic clove, minced
1 Tbsp Tahini
1/2 lemon, zest only
Salt and Pepper
Spice Blend Ingredients - combine together in small bowl
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp thyme
Pinch of clove
Salt to taste
Preheat oven to 425. Line a baking sheet with foil.
Mix yogurt, garlic, tahini, lemon zest, salt and pepper together. Set aside.
In a separate bowl toss cauliflower florets with oil. Add spice blend and mix to coat seasoning evenly. Transfer florets onto the lined baking sheet. Roast in oven for 10 minutes. After 10 minutes, turn florets once and return to oven for an additional 5 minutes to slightly brown. Remove from oven and serve warm with yogurt sauce.
1/4 tsp cumin
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp thyme
Pinch of clove
Salt to taste
Preheat oven to 425. Line a baking sheet with foil.
Mix yogurt, garlic, tahini, lemon zest, salt and pepper together. Set aside.
In a separate bowl toss cauliflower florets with oil. Add spice blend and mix to coat seasoning evenly. Transfer florets onto the lined baking sheet. Roast in oven for 10 minutes. After 10 minutes, turn florets once and return to oven for an additional 5 minutes to slightly brown. Remove from oven and serve warm with yogurt sauce.
No comments:
Post a Comment