Sheet Pan Cauliflower Curry with Raita
This delicious cauliflower curry is loosely inspired by Aloo Gobi, a traditional Indian dish made with cauliflower and potatoes. This version has all of the essential elements, but is prepared entirely on a sheet pan and bulked up with canned chickpeas. Serve with raita, a refreshing cucumber yogurt sauce, and coconut rice or toasted naan for an easy, filling weeknight dinner!
Equipment
Ingredients
Cauliflower Curry Ingredients:
- 1/4 cup (60 mL) extra virgin olive oil
- 1 small jalapeno pepper (optional) ribs and seeds removed, and finely minced
- 1 tablespoon finely minced fresh ginger
- 1 garlic clove pressed or grated with a microplane
- zest of 1 lemon, plus 1 teaspoon lemon juice divided
- 2 teaspoons garam masala (see notes for substitution ideas)
- 1 ½ teaspoons ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon garlic powder
- 1 ½ teaspoons kosher salt
- 1 large head cauliflower (roughly 2 - 2½ lbs) trimmed into medium florets
- 2-3 medium red potatoes (roughly ¾ lb) cut into 3/4-inch cubes, rinsed, and patted dry
- 1 (15-ounce) can chickpeas drained and rinsed well, and patted dry
- ⅓ cup warm water
- fresh torn mint leaves for garnishing
- fresh cilantro leaves for garnishing
Homemade Raita:
- ¾ cup (175 grams) whole or low-fat Greek yogurt
- ½ small English cucumber coarsely grated and squeezed to remove moisture (*or 1 small zucchini)
- 1 small garlic clove pressed or grated with a microplane
- 2 teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- ⅛ teaspoon ground cumin
- freshly ground black pepper
- 3-4 fresh mint leaves torn
Instructions
- Preheat the oven to 450°F (232°C)with a rack in the center position.
- Prepare the Cauliflower Curry: In a large mixing bowl, combine the extra virgin olive oil, jalapeno, ginger, garlic, lemon juice, garam masala, turmeric, cumin, coriander, garlic powder, and salt. Mix together throughly.
- Add the cauliflower florets and cubed potato to the bowl.
- Gently toss the cauliflower and potato in the spiced oil marinade (*note: I use my hands, but if you're sensitive to spices or heat, use disposable kitchen gloves or two large mixing spoons) until they're evenly coated. Allow the mixture to marinate for 15 to 20 minutes at room temperature as the oven preheats (*if you are short on time, you can skip this step).
- Spread the cauliflower and potatoes in an even, thin layer on a rimmed standard half sheeet pan - leaving space between the pieces to encourage even caramelization during roasting. *Note: I prefer to use an unlined sheet pan for better caramelization, but please know that turmeric is stain-prone.
- Roast for 20 to 25 minutes, rotating the pan and flipping the vegetables halfway through. Remove from the oven, distribute the chickpeas evenly onto the sheet pan, and roast for an additional 10 to 15 minutes or until the vegetables are caramelized and fork tender.
- Prepare the Raita: During roasting, prepare the raita sauce. Combine the greek yogurt, grated cucumber (*be sure to squeeze it out to remove any moisture), garlic, lemon juice, salt, cumin, black pepper, and mint leaves in a medium bowl. Stir to combine. Season to taste, adding more salt, lemon juice, or fresh mint as you like.
- Just Before Serving: Remove the sheet pan from the oven and deglaze the pan with ⅓ cup warm water, gently tossing the vegetables and scraping the bottom of the pan to pick up any caramelized bits. *Note: You can skip this step, but I like the added moisture it provides.
- Garnish with reserved lemon zest, torn mint leaves, and fresh cilantro. Serve with raita alongside coconut rice or toasted naan.
Tips for Success:
- If you don't have garam masala spice blend on hand, you can try making your own or substituting it with a good-quality curry powder. Please note that curry powders vary tremendously in heat level and ingredients, so please start with a very small quantity and adjust by taste.
Serving: 1serving, Calories: 260kcal, Carbohydrates: 42g, Protein: 14g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 13mg, Sodium: 1135mg, Fiber: 10g, Sugar: 9g