Cauliflower in Turmeric Yogurt

Do we cook anything not inspired by the Cookbook Club anymore? Barely. February’s selection is The Flavor Equation by Nik Sharma. The original recipe utilizes kefir and thickens it for the sauce. Sharma talks about how he likes the tangy, sour flavor of the kefir for this dish. When I read that, I thought that some good yogurt would provide that tanginess and allow for the skipping of the thickening step. I don’t have his original to which to compare, but the yogurt sauce was delicious here! A note about the yogurt… We list “Greek-style yogurt” as the ingredient, as this is generally how strained yogurt is marketed in the US. But really “Greek” yogurt isn’t actually all that correct, as thick, strained yogurt is eaten all over the Mediterranean, Middle East, and Central Asia. We’ve become a little bit of yogurt snobs, just like how we are with feta (as previously discussed). We really like Bulgarian yogurt, which is what we used here. Check out some yogurt from a Middle Eastern or Mediterranean market and see what you think!

We ate this over rice for a meatless dinner, but I also ate the leftovers cold for lunch and liked it that way too!

Cauliflower in Turmeric Yogurt

(Adapted from The Flavor Equation, by Nik Sharma)
  • 1 large head of cauliflower (~2lb)
  • 5 tbsp neutral oil, divided
  • 2 tsp garam masala
  • Salt & pepper
  • 1 large red onion, chopped
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 2 cup Greek-style yogurt
  • 1/2 tsp Aleppo pepper
  • Fresh cilantro
  1. Preheat the oven to 400 degrees.
  2. Chop the head of cauliflower into bite-sized florets. Place into a large bowl and toss with 3 tbsp of oil, the garam masala, and 1/2 tsp salt. Spread out on a foil-lined baking sheet. Roast for 30 minutes, stirring/flipping halfway through.
  3. Meanwhile, add the remaining 2 tbsp of oil to a large pan and heat over medium heat. Once the oil is hot, add the onions. Top with a pinch of salt and a few grinds of fresh black pepper. Cook for 5-8 minutes, until softened and translucent.
  4. Top the onions with the turmeric and cumin and stir in with the onions to cook for just another minute.
  5. Turn the heat down to very low. Add the yogurt to the pan and stir to mix well. Cook for 10 minutes, stirring frequently, or until the yogurt sauce is heated.
  6. When the cauliflower is done, add it to the pan. Stir to coat and then remove from heat.
  7. Top with the Aleppo pepper and some fresh chopped cilantro. Serve over rice or another grain.

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