Nutrition

Ingredients

• 3 garlic cloves, finely grated
• 1 (1") piece ginger, peeled, finely grated
• ⅓ cup plain whole-milk Greek yogurt
• ¼ cup extra-virgin olive oil
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 tsp. garam masala
• ½ tsp. ground turmeric
• ½ tsp. Kashmiri chile powder
• ¼ tsp. freshly ground black pepper
• 1 medium head of cauliflower (about 2 lb.), cored, cut into 1" florets
• 1 tsp. finely grated lime zest
• 1 Tbsp. fresh lime juice

Instructions

1. 1 Place a rack in middle of oven; preheat to 400°. Whisk together 3 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, ⅓ cup plain whole-milk Greek yogurt, ¼ cup extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. garam masala, ½ tsp. ground turmeric, ½ tsp. Kashmiri chile powder, and ¼ tsp. freshly ground black pepper in a large bowl until smooth. Add 1 medium head of cauliflower (about 2 lb.), cored, cut into 1" florets; toss to coat in paste.
2. 2 Arrange cauliflower in a single layer on a rimmed baking sheet and roast until fragrant and starting to brown in spots, 20–25 minutes. Toss and continue to roast until cauliflower is very tender and browned, 15–20 minutes longer. For deeper browning, heat broiler and broil until cauliflower is starting to char in spots, about 2 minutes.
3. 3 Let cool at least 5 minutes; transfer to a platter. Drizzle 1 Tbsp. fresh lime juice over, then sprinkle with 1 tsp. finely grated lime zest.

Original Source

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