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
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Trim leaves from cauliflower, trim base so that it sits flat on foil covered cookie sheet or pan
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Mix yogurt, tandoori seasoning, lemon juice and salt
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Spread yogurt mixture over head of cauliflower
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Roast cauliflower in oven for 30 – 40 minutes
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Let cauliflower cool for several minutes before cutting and serving
Note:
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.