Roasted madras curry cauliflower with raita
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Roasting cauliflower and onions mellows their bite. A curried yogurt sauce is a terrific complement to the sweet vegetables.
Ingredients
Olive oil cooking spray
2 spray(s)
Uncooked cauliflower
1 head(s), medium, cut into thin wedges
Olive oil
1½ tbsp(s)
Curry powder
1 tbsp(s), Madras variety
Cumin seeds
1 tsp(s)
Kosher salt
1 tsp(s), divided (or to taste)
Plain fat free Greek yogurt
1 cup(s)
Cucumber
1 cup(s), shredded, water-squeezed out
Fresh mint leaves
3 tbsp(s), sliced
Instructions
1
Preheat oven to 450°F. Line a large rimmed baking sheet with nonstick foil, or regular foil coated with cooking spray, or just coat pan with cooking spray.
2
Toss cauliflower and onion with oil on prepared pan; sprinkle with curry powder, 1/2 tsp cumin seeds and 1/2 tsp salt. Toss vegetables; spread into an even layer.
3
Roast vegetables, 15 minutes; remove from oven and toss. Roast until vegetables are golden in spots and tender, 10-15 minutes more.
4
Meanwhile, to make raita, combine yogurt, cucumber, mint, remaining ½ tsp cumin seeds and remaining ½ tsp salt in a medium bowl.
5
Serve roasted vegetables topped with raita or serve on the side as a dip.
6
Serving size: about 1 c vegetables and 3 Tbsp sauce
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