- Marinate Cauliflower: Stir together yogurt, garam masala, lemon juice, pepper, and ginger in large bowl until well-mixed. If any cauliflower florets are larger than 2 inches, cut into smaller florets. Toss florets in bowl with marinade until well-coated. Cover and refrigerate overnight (Note 6).
- Roast Cauliflower: Preheat oven to 400 F. Spread out marinated cauliflower florets in single layer on baking sheet lined with foil or
parchment paper. Reserve any leftover marinade in bowl. Bake until cauliflower is tender and marinade looks dry, about 20 minutes (Note 7). While waiting for cauliflower to bake, proceed to next step to prepare sauce.
- Make Sauce: Stir together all sauce ingredients and any leftover marinade in large pot. Bring to simmer. Stirring frequently, simmer until sauce thickens and reduces by one-fourth, about 10 minutes. If cauliflower is still baking, keep sauce warm over low heat.
- Serve: Add roasted cauliflower florets to sauce in pot, stirring for a minute until cauliflower is coated with sauce. Serve hot (Note 8).
|Makes 3 Servings|
|Amount Per Serving:|
|Calories 400 (69% from fat)|
|Total Fat 31g||47%|
|Saturated Fat 19g||96%|
|Net Carb 13.5g|
|Total Carb 21.5g||7%|
|Dietary Fiber 8g||32%|