Roasted Cauliflower with Curried Yogurt Sauce

Adapted from Cooks Illustrated.



  • 1 medium stalk cauliflower (~ 2 lbs)
  • 1 large shallot, minced
  • 2 t curry power
  • 1/4 t chili flakes
  • 1/3 c water
  • 1/4 c yogurt
  • 1 t lime juice
  • 2 T fresh cilantro, minced
  • vegetable oil
  • salt and pepper to taste


  1. Heat oven to 475F and line baking sheet with foil.
  2. Prepare cauliflower: trim outer leaves off and trim hard middle stem.  Cut head into large chunks (one way of doing this is to cut it into 8 equal wedges so that core and florets remain intact.)
  3. Place cauliflower pieces onto foil-lined sheet and drizzle with 2 T oil, sprinkle with salt and pepper, and mix to combine.
  4. Cover baking sheet with foil and bake for 10 minutes.
  5. Remove foil and bake another 8-12 minutes, until cauliflower is golden brown and slightly crispy.
  6. Remove baking sheet from oven, flip cauliflower, and bake another 8-12 minutes, until cauliflower is golden brown all over.
  7. While cauliflower is baking, heat oil in a medium skillet over medium heat and cook shallots 5-10 minutes, until softened.
  8. Stir in curry powder and chili flakes and cook, 30-60 seconds, until fragrant.
  9. Remove from heat, let cool slightly, and combine with water, yogurt, lime juice, and cilantro.
  10. Drizzle sauce over roasted cauliflower.