Cumin Coriander Yogurt-Marinated Roasted Cauliflower

Name: Cumin Coriander Yogurt-Marinated Roasted Cauliflower
Prep time: 22 min
Cook time: 28 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 large head (about 2 lb) (900 g) cauliflower, leaves and core removed, cut into 1½-inch florets (about 800 g / 6 cups trimmed), washed and patted completely dry; ¾ cup (180 g) plain whole-milk Greek yogurt, cold from the fridge, stirred smooth; 3 tbsp (45 ml) neutral oil such as avocado or sunflower oil, 2 tbsp (30 ml) for the marinade and 1 tbsp (15 ml) for the pan; 4 cloves (12 g) garlic, peeled and finely grated; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 2 tsp (4 g) ground cumin; 2 tsp (4 g) ground coriander; 2 tsp (4 g) garam masala; ½ tsp (1½ g) ground turmeric; 1 tsp (3 g) Kashmiri chili powder (or mild paprika with a pinch of cayenne); 1 tsp (6 g) fine sea salt; 1 medium (100 g) lemon, cut in half; juice one half (about 1 tbsp / 15 ml) into the marinade, cut the other half into 4 wedges for serving; ¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped

From the MyKitchenBank Kitchen

Cauliflower florets are coated in a thick, tangy yogurt marinade of cumin, coriander, garam masala, ginger and garlic, then roasted at high heat until the edges are deeply browned and the centers are tender. Serve as a main with rice and flatbread, or as a side.

Prep: 22 min
Cook: 28 min
Wait: 35 min
Total: 1 hr 25 min
Makes: About 5 cups roasted cauliflower (4 main-course servings or 6 sides)

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Ingredients

4 servings

1 large head (about 2 lb) (900 g) cauliflower, leaves and core removed, cut into 1½-inch florets (about 800 g / 6 cups trimmed), washed and patted completely dry
For the marinade
¾ cup (180 g) plain whole-milk Greek yogurt, cold from the fridge, stirred smooth
3 tbsp (45 ml) neutral oil such as avocado or sunflower oil, 2 tbsp (30 ml) for the marinade and 1 tbsp (15 ml) for the pan
4 cloves (12 g) garlic, peeled and finely grated
1 tbsp (10 g) fresh ginger, peeled and finely grated
2 tsp (4 g) ground cumin
2 tsp (4 g) ground coriander
2 tsp (4 g) garam masala
½ tsp (1.5 g) ground turmeric
1 tsp (3 g) Kashmiri chili powder (or mild paprika with a pinch of cayenne)
1 tsp (6 g) fine sea salt
To finish
1 medium (100 g) lemon, cut in half; juice one half (about 1 tbsp / 15 ml) into the marinade, cut the other half into 4 wedges for serving
¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped

Equipment (8)

Large rimmed baking sheet, about 18×13 inches (46×33 cm)
Parchment paper
Large mixing bowl
Chef's knife and cutting board
Whisk or fork
Microplane or fine grater
Measuring cups and spoons
Thin metal spatula or tongs

Steps

Before you start

Plan for 30 minutes of marinating. You can marinate up to 4 hours in the fridge for deeper flavor.
Use thick plain yogurt, preferably whole-milk Greek style. Thin yogurt slides off the florets and burns on the pan.
Heat the oven during the last 15 minutes of marinating, with a rack in the upper third. Don't preheat earlier than that.
Pat the cauliflower completely dry after washing. Water thins the marinade and steams the florets.

1
Cut the cauliflower
- Remove the outer leaves and trim the base of the stem.
- Cut the head into florets about 1½ inches (4 cm) across, slicing larger ones through the stem so all pieces are similar in size.
- Rinse, then dry thoroughly with a clean kitchen towel.
- You should have about 800 g (6 cups).
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Ready when: Florets are uniform in size and dry to the touch.
Tip: Even sizing matters more than the exact size. Small bits burn while large chunks stay raw.
2
Whisk the marinade
- In a large bowl, combine the yogurt, 2 tbsp (30 ml) of the oil, the garlic, ginger, cumin, coriander, garam masala, turmeric, chili powder, salt, and the 1 tbsp (15 ml) of lemon juice from half the lemon.
- Whisk for about 30 seconds.
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Ready when: The marinade is thick, evenly golden-orange, and has no dry spice clumps.
Tip: Reserve the second lemon half for wedges. Don't add more juice, because extra liquid makes the marinade runny.
3
Coat the florets
- Add the dry florets to the bowl.
- Fold with a spatula or your hands for about 1 minute, working the marinade into the crevices, until every floret is coated in a thick layer.
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Ready when: No white cauliflower shows, and the marinade clings rather than pooling at the bottom of the bowl.
Tip: If the bowl is bottom-heavy with marinade, that is fine. You will scrape the extra onto the pan later.
4
Marinate and preheatOven 425°F / 220°C
- Cover the bowl and leave at room temperature for 30 minutes (or refrigerate up to 4 hours).
- During the last 15 minutes, place a rack in the upper third of the oven and preheat to 425°F (220°C).
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Ready when: The marinade has darkened slightly and the oven has reached 425°F (220°C).
Tip: If marinating in the fridge, let the bowl sit out for 20 minutes before roasting so the florets aren't cold.
5
Arrange on the pan
- Line a large rimmed baking sheet with parchment and drizzle with the remaining 1 tbsp (15 ml) oil, spreading it with your fingers.
- Lift the florets from the bowl and spread them in a single layer with at least ½ inch (1 cm) between them.
- Scrape any marinade left in the bowl over the top.
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Ready when: All florets sit in one layer with space between them.
Tip: Use two pans if needed. Crowded cauliflower steams and turns pale instead of browning.
6
Roast first sideOven 425°F / 220°C
- Roast on the upper rack at 425°F (220°C) for 15 minutes without opening the oven door, until the marinade has set into a dry, spiced crust and the undersides begin to brown.
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Ready when: The undersides are golden brown and the coating looks dry rather than wet.
Tip: Set a timer. The sugars in yogurt brown quickly after the first 15 minutes.
7
Flip and finish roastingOven 425°F / 220°C
- Using a thin metal spatula, turn each floret over.
- Return to the oven and roast 12 to 14 minutes more, until the florets are deeply browned in spots with charred edges, and a paring knife slides into the thickest stem with little resistance.
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Ready when: Deep brown, slightly charred edges, and a knife slides easily into the stem.
Tip: Dark brown spots are flavor. Black, bitter patches mean the pan was too crowded or the rack too low.
8
Rest and garnish
- Let the cauliflower sit on the pan for 5 minutes so the crust firms up.
- Transfer to a serving platter, scatter with the cilantro, and serve with the lemon wedges for squeezing over.
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Ready when: The coating is dry and clinging to the florets, and they are warm rather than steaming hot.
Tip: Squeeze the lemon over just before eating to keep the crust crisp.

Good to know

Tips

Dry florets and a thick yogurt are the keys to a clinging crust rather than a watery coating.
Roasting on the upper rack at 425°F (220°C) gives browning without drying out the centers.
Give the florets space. Two pans are better than one crowded pan.
For extra char, switch to the broiler for the final 1 to 2 minutes, watching constantly.

Make ahead

"Cut the cauliflower and mix the marinade up to 1 day ahead, stored separately in the fridge. Coat the florets and marinate up to 4 hours in the fridge, then roast as directed."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: airtight container for up to 4 days. Freezer: up to 2 months on a tray, then bagged (texture will be softer). Reheat on a baking sheet at 425°F (220°C) for 8 to 10 minutes until hot and re-crisped; avoid the microwave, which makes the crust soggy."

Substitutions

plain whole-milk Greek yogurt → Thick unsweetened coconut yogurt or other dairy-free thick yogurt. Makes the dish vegan. Choose an unsweetened, thick product and expect slightly less tang.
plain whole-milk Greek yogurt → Regular plain yogurt, strained. Strain 1 cup (240 g) through a fine sieve or cheesecloth for 30 minutes to get about ¾ cup (180 g).
Kashmiri chili powder (or mild paprika with a pinch of cayenne) → Mild paprika plus a pinch of cayenne. Use 1 tsp paprika and ⅛ tsp cayenne to mimic Kashmiri chili's color with mild heat.
cauliflower → Broccoli florets or sweet potato in ¾-inch cubes. Broccoli needs about 20 to 22 minutes total. Sweet potato cubes need about 30 minutes.