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–+ servings
Decadent Chocolate Lasagna

Decadent Chocolate Lasagna

Learn to make our Golden Turmeric Roasted Cauliflower with creamy Greek yogurt and almonds. This healthy, flavor-packed side dish is perfect for any meal. Decadent Chocolate Lasagna ideas next.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 head cauliflower medium-sized
  • 2 tbsp olive oil
  • 1 tsp turmeric powder
  • 1 cup Greek yogurt
  • 1/2 cup sliced almonds
  • q.s. salt and pepper to taste
  • 1 lemon for juice
  • a few sprigs fresh cilantro optional

Equipment

  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
  2. Rinse the cauliflower under cold water, pat dry, and cut into bite-sized florets.
  3. In a large bowl, combine the cauliflower florets with olive oil, turmeric, salt, and pepper; toss to coat thoroughly.
  4. Spread the coated florets in a single layer on the prepared baking sheet and roast for 25-30 minutes until crispy and tender.
  5. While the cauliflower roasts, toast the sliced almonds in a dry skillet over medium heat until light brown and fragrant.
  6. In a small bowl, mix Greek yogurt with lemon juice, salt, and pepper until smooth.
  7. After roasting, transfer the cauliflower to a serving platter, drizzle with the lemony yogurt, and sprinkle with toasted almonds and cilantro before serving.

Nutrition

Calories: 180kcalCarbohydrates: 10gProtein: 6gFat: 12gSaturated Fat: 1gCholesterol: 5mgSodium: 150mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 50mgCalcium: 100mgIron: 1mg

Notes

For an extra flavor punch, add a pinch of cumin or garlic powder to the oil-turmeric mix before tossing with the cauliflower.
This dish is naturally gluten-free and can be made vegan by substituting Greek yogurt with plant-based yogurt.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for better texture.
Tried this recipe?Let us know how it was!