Did you know that cauliflower comes in colors other than white? Like green, purple and orange? And yes, it’s natural.
You’ll just never see it in the grocery store (at least I never have).
Now officially, these different colored cauliflower are supposed to taste a little differently but to be honest, I haven’t noticed… To me, they’re just excitingly colorful and add a nice pop of color to a dish.
Now cauliflower typically has a rather neutral flavor so I wanted to dress this one with some spices and you know me- I love combinations. A little sweet, a little savory, a little spicy, a little tangy. Once you add it all together you’ve got magic!
For this recipe I used a one small to medium head of each type- purple, orange, green and white and it made about 6 cups of florets. If you don’t have each type, opt for any combination for about 6 cups worth!
Curry Spiced Creamy Cauliflower
4 Small-Medium Heads of Cauliflower (about 6 cups of florets)
4 TBSP Oil, separated
2 Cloves of Garlic
1/2 tsp Madras Curry
1/4 tsp EACH Paprika, Smoked Paprika, Cumin
1/8 tsp EACH Cayenne, Salt
3/4 Cup Plain, Unsweetened Yogurt
Preheat oven to 350°. Cut the cauliflower heads into florets and toss with 2 TBSP Oil and season with salt and pepper. Spread across 2 baking pans. Bake for 30 minutes, tossing and rotating pans as needed.
Meanwhile, chop garlic and heat remaining oil in a small pan. Add garlic to pan and cook on low-medium heat for 5 minutes until garlic softens. Add remaining spices and cook for several minutes longer, stirring frequently.
Stir in spice mixture to yogurt. Allow cauliflower to cool and toss with yogurt sauce.
Serve and enjoy!