Curry Roasted Cauliflower
Macros per serving:
• 256 Calories
• 20g of Fat
• 10g of Protein
• 7g of Net Carbs
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
Roasted Cauliflower
  • 1 medium head of cauliflower
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1.5 cups full fat Greek yogurt
  • 2 tbsp yellow curry powder
  • 1 lime (juiced)
  • 2 tsp lime zest
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup pine nuts
  • 1 clove garlic
  • 1/4 cup sun-dried tomatoes (packed in oil, drained)
  • 2 tbsp feta cheese (crumbled)
  • 1 tbsp cilantro
  • 1/4 cup olive oil
  1. Preheat the oven to 375ºF and line a baking sheet with parchment paper.
  2. In a bowl, mix together yogurt and remaining ingredients and rub all over outside of the head of cauliflower.
  3. Place the head on the middle rack and bake for 40–50 minutes until golden and crispy. When it’s done, let it cool while preparing the toppings.
  4. Using a food processor, pulse garlic, half the pine nuts and sun-dried tomatoes until chunky.
  5. Move mixture to a small bowl and add remaining topping ingredients. Mix gently.
  6. When the cauliflower has had a chance to cool, break it up into bite-sized florets and place them into a serving dish. Drizzle the topping over the roasted cauliflower florets and serve warm.