This recipe is based on a recipe from Pure Wow… be sure to check out their awesome photo!
1 head of cauliflower
1 cup of non-fat greek yogurt
2 tablespoons of Penzey’s Tandoori seasoning
1 tablespoon lemon juice
1 teaspoon salt
- Preheat oven to 400 degrees
Trim leaves from cauliflower, trim base so that it sits flat on foil covered cookie sheet or pan
Mix yogurt, tandoori seasoning, lemon juice and salt
Spread yogurt mixture over head of cauliflower
Roast cauliflower in oven for 30 – 40 minutes
Let cauliflower cool for several minutes before cutting and serving
If you don’t use dairy, try substituting coconut milk for the yogurt. The consistency will be different; you may need to brush the tandoori mixture onto the cauliflower.