Name: Curry Roasted Cauliflower with Chutney and Yogurt
Ingredients: ½ teaspoon cayenne; 2 teaspoons cinnamon; 2 teaspoons cumin; 1 tablespoon turmeric; 2 teaspoons paprika; 1 teaspoon coriander; 1 teaspoon ground ginger; Kosher salt and pepper; 1 head of cauliflower, cored and cut into florets; 2 tablespoons avocado oil; 1 cup cilantro leaves, plus more for garnish; ½ cup mint leaves, plus more for garnish; 1 shallot, roughly chopped; 1 tablespoon freshly grated ginger; 1 clove of garlic; ½ jalapeño, seeded and roughly chopped; Juice of 1 lime; 2 tablespoons cool water; 2 tablespoons honey; ½ cup Greek yogurt; 1½ tablespoons pomegranate molasses; ¼ cup pomegranate seeds

Ingredients

Scale

½ teaspoon cayenne
2 teaspoons cinnamon
2 teaspoons cumin
1 tablespoon turmeric
2 teaspoons paprika
1 teaspoon coriander
1 teaspoon ground ginger
Kosher salt and pepper
1 head of cauliflower, cored and cut into florets
2 tablespoons avocado oil
1 cup cilantro leaves, plus more for garnish
½ cup mint leaves, plus more for garnish
1 shallot, roughly chopped
1 tablespoon freshly grated ginger
1 clove of garlic
½ jalapeño, seeded and roughly chopped
Juice of 1 lime
2 tablespoons cool water
2 tablespoons honey
½ cup Greek yogurt
1½ tablespoons pomegranate molasses
¼ cup pomegranate seeds

Instructions

Preheat the oven to 450° F. Place a sheet pan into the oven to preheat.
Make the curry spice rub: add the cayenne, cinnamon, cumin, turmeric, paprika, coriander, ground ginger, salt, and pepper to a small bowl and whisk to combine.
Place the cauliflower in a bowl, drizzle with avocado oil, season with salt and pepper, and sprinkle with 2 tablespoons of the curry spice rub. Toss the cauliflower until thoroughly coated with the spice mixture.
Remove sheet pan from oven and carefully add the cauliflower to the hot sheet pan, spreading the florets out into a single layer, and roast until florets are golden brown and firm but tender and caramelized in spots, about 25 to 30 minutes.
Make the cilantro-mint chutney: add the cilantro, mint, shallot, ginger, garlic, jalapeño, half of the lime juice, and honey to a food processor, season with salt and pepper, and pulse to a paste. Add water, pulse to combine, and set aside.
Make the pomegranate yogurt: to another small bowl, add the Greek yogurt, the remaining lime juice, the pomegranate molasses, season with salt and pepper, and swirl to combine.
To finish, spread some of the pomegranate yogurt on the bottom of a large platter or plate, top with the roasted cauliflower. Spoon some chutney on the side and garnish with some pomegranate seeds and additional cilantro and mint if desired.