CURRY YOGURT COATED CAULIFLOWER
1 cup MHC Kefir
1 large cauliflower head
½ tbsp. cumin
1 tsp garlic powder
½ tsp black pepper
¼ tsp salt
2 lemon wedges
¼ cup chopped cilantro
¼ chopped pistachios
½ cup dried cherries
2-3 crispy thick pastured raised bacon ( my soul mate)
Preheat the oven to 425 degrees
Combine in a large bowl kefir, cumin, garlic powder, black pepper, salt, and then whisk.
Cut the cauliflower into single florets and toss in the large bowl.
Toss to coat the cauliflower with the curry yogurt
Cover a cookie sheet with parchment paper and spread the coated florets on the parchment paper into a single layer
Keep the extra curry yogurt in the bowl for later.
Roast until cauliflower is crispy. 30-40 mins.
Step 8 (Optional toppings)
While roasting chop pistachios and cilantro
Crumble cooked bacon
Let the cauliflower cool a bit on the parchment paper to room temperature
In a serving bowl drizzle the extra curry yogurt over the crispy cauliflower and garnish with the pistachios and cilantro (and the optional dried cherries and crumbles bacon).