Spicy and Cool Roasted Cauliflower

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A delicious contrast between the spicy cauliflower and the cooling yogurt makes this a fabulous vegetable side dish to serve with your favourite curry.

Tags: Intermediate, 10 mins, Side Dishes, Cheese, Vegetables, Baking, President's Choice Blue Menu, Top of the charts 2012 , Healthy Insider’s Report 2013, Low Sodium, Low in Saturated Fat, Good Source of Vitamins/Minerals
Serves: 8
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 25  minutes
Total: 35  minutes

Additional Information

Ingredients

3/4 tsp (4 mL) cumin seeds
3/4 tsp (4 mL) fennel seeds
1/4 tsp (1 mL) salt
1 tsp (5 mL) hot pepper flakes
8 cups (2 L) cauliflower florets (1 large cauliflower)
2 tbsp (25 mL) extra virgin olive oil
1/2 cup (125 mL) PC Blue Menu Goat's Milk Cheese
3/4 cup (175 mL) PC Blue Menu Finesse Plain Yogurt
2 tbsp (25 mL) chopped fresh mint

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In small bowl, combine cumin seeds, fennel seeds, salt and hot pepper flakes; set aside. On rimmed baking sheet, toss cauliflower florets with oil. Sprinkle with cumin mixture and toss to coat.
  3. Bake in centre of oven for 20 to 25 minutes, stirring once, or until golden and tender. Transfer to serving platter, reserving spices on baking sheet. Crumble goat cheese over top of cauliflower.
  4. In small bowl, combine yogurt, mint and reserved spices. Serve with cauliflower.

Chef's Tips

Substitute the goat’s cheese with crumbled light feta and a sprinkle of black pepper.

Nutritional Information

Per serving:
80 calories
fat 5 g (of which 1 g is saturated )
sodium 130 mg
carbohydrate 6 g
fibre 2 g
protein 4 g
Low in Sodium
Low in Saturated fat
Excellent Source of Vitamin C