Cauliflower In Curry Yogurt Sauce – a delicious recipe with head Cauliflower, red onion, olive oil, curry powder, salt, yogurt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat a saute pan while preparing vegetables so it's hot before adding ingredients.
2
Break up cauliflower into small heads. Slice red onion into wedges.
3
Add olive oil to the pan over medium high heat before adding vegetables.
4
Add onion and cauliflower to the pan and toss to coat with olive oil. Add curry powder, salt and pepper and stir to evenly coat.
5
When onion starts to brown, reduce heat to med/low and cover until cauliflower softens. Test with a fork or toothpick. Place cauliflower mixture in a bowl and cover to keep warm
6
Turn off heat and deglaze the pan with the yogurt. I use goat milk yogurt. Scrape all the bits until well blended then pour over the cauliflower. It makes a beautifully rich sauce.
85
kcal
Calories
6
g
Fat
7
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 large head Cauliflower, 1 red onion, 1 tablespoon olive oil, 1 tablespoon curry powder, and more.
Yes, Cauliflower In Curry Yogurt Sauce falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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