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Crisped Cauliflower with Lemon-Garlic Yogurt
Contrasting flavors and textures make an easy traybake special. Cauliflower takes on light charring and becomes supple and tender while chickpeas roast alongside, turning toasty and crisp. A lemony, garlicky yogurt sauce ties everything together, and a spice blend does double duty, seasoning the cauliflower-chickpea mixture as well as the sauce. Curry powder lends a golden hue and an earthy spiciness; baharat, a Middle Eastern seasoning mix, leans toward warm, nutty, smoky-sweet notes.
Ingredients
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided (about 69 g total: 54 g + 15 g)
3 teaspoons curry powder or baharat, divided (about 6-7 g total, depending on blend)
Kosher salt and ground black pepper
1 head cauliflower, 2 1/2 to 3 pounds, trimmed and cut into 1-inch florets (about 1134-1361 g whole; edible florets typically about 900-1100 g after trimming)
1 can chickpeas, 15 1/2 ounces, rinsed and drained (about 439 g canned weight; about 240-265 g drained)
1/3 cup plain whole-milk yogurt (about 80 g)
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice, plus lemon wedges for serving (zest about 6 g; juice about 30 g)
1 medium garlic clove, finely grated (about 3-5 g)
Optional Garnish
Pomegranate molasses, thinly sliced fresh mint, chopped fresh cilantro, Aleppo pepper, or a combination
Instructions
Heat the oven to 425°F (220°C) with a rack in the middle position.
In a large bowl, stir together 1/4 cup oil (54 g), 2 teaspoons curry powder or baharat (about 4-5 g), 1 teaspoon kosher salt (about 5 g Diamond Crystal or about 6 g Morton), and 1/2 teaspoon ground black pepper (about 1 g).
Add the cauliflower and chickpeas; toss to coat, rubbing the seasonings in. Transfer to a rimmed baking sheet in an even layer.
Roast until the cauliflower is fully tender and lightly charred and the chickpeas have crisped, 50 to 60 minutes, stirring after 20 and 40 minutes.
Meanwhile, in a small bowl, stir together the yogurt (80 g), lemon zest (6 g), lemon juice (30 g), garlic (3-5 g), the remaining 1 tablespoon oil (15 g), the remaining 1 teaspoon curry powder or baharat (about 2-2.5 g), and 1/4 teaspoon salt (about 1-1.5 g depending on kosher salt brand).
Transfer the cauliflower-chickpea mixture to a serving dish, then taste and season with salt and pepper.
Spoon on the yogurt sauce or serve the sauce on the side, along with lemon wedges.
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