Prep Time: 10 minutes
Cook Time: 20 minutes
This marinade is great for any firm vegetable and provides many flavors that compliment each other incredibly well. This can also be used on a variety of meats. A high powered blender makes this dish easy to and quick to put together.
Ingredients
- 2 Cups Greek Yogurt
- Teaspoon curry powder
- Teaspoon cumin
- Few slices ginger
- 1 clove garlic
- 1/4 cup chicken broth
- 1/2 cup grape-seed oil
- Teaspoon of chili flakes (I used my homegrown dried Thai chili)
- 1 Bay Leaf
- 1 Head of Cauliflower
Directions
Place all ingredients except the bayleaf into a high-powered blender. Blend until it becomes a creamy sauce/marinade. Cut cauliflower in florets and place in plastic bag with marinade and bayleaf. Set in refrigerator for a few hours or overnight. Then cook in oven at 425 degrees for about 15/20 minutes or until brown. You can also skip the oven and grill over high heat for about 15 minutes.