By Reilly Meehan
Yogurt Roasted Cauliflower
1 step
Prep:15minCook:30min
Tangy yogurt dressing with plenty of fresh cilantro makes the roasted cauliflower a favorite of mine.
Updated at: Thu, 17 Aug 2023 10:38:56 GMT
Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
2
Low
Nutrition per serving
Calories82.7 kcal (4%)
Total Fat5.2 g (7%)
Carbs5.8 g (2%)
Sugars2.3 g (3%)
Protein4.6 g (9%)
Sodium156.1 mg (8%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
-Turn your oven to 400* F and line a sheet pan with parchment paper or foil.
-In a large bowl, mix all the ingredients except the cauliflower. Once combined well, remove about 1/2 cup of the mixture and set aide in the fridge. We will use this later to finish garnishing the salad.
-Cut the cauliflower into 8 even wedges, then toss them into the bowl with the yogurt sauce. Toss well to evenly coat each wedge, then line them up on the sheet pan evenly spaced out.
-Roast at 400*F for 15 minutes then turn the pan and roast another 10-15. We're looking for the cauliflower to evenly brown, and be slightly tender with just a bit of bite to it still.
-Once cooked, remove from the oven and cool to room temperature. Plate the wedges up and garnish with the reserved sauce, lime wedges and fresh cilantro. Serve at room temperature or fully chilled.
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