Roasted Cauliflower with Indian Spices and Yogurt Dressing
For the cauliflower:
1 (2-pound) head cauliflower
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon hot ground pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sambar powder
For the Yogurt Dressing:
1 cup yogurt
1 tablespoon chopped fresh dill
1 tablespoon finely chopped fresh mint (or just use cilantro without the dill or mint)
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus additional to taste
Position the oven rack in the middle and heat the oven to 400 degrees F. Cut the cauliflower into bite-size florets and place in a deep bowl or, better yet, a plastic bag.
In another bowl or cup, combine the seasonings and spics with the olive oil, and drizzle over the cauliflower. Mix well and allow the dressing to coat cauliflower evenly.
Spread the cauliflower on a (9×13-inch) baking dish and bake for 30 to 40 minutes or until the cauliflower is nicely browned around the edges. Periodically peek inside the oven and stir the cauliflower around.
While the cauliflower is roasting, combine the yogurt, dill, mint, cumin, and salt together and keep cool (like the refrigerator).
Transfer the cooked cauliflower to a serving platter, and serve with the yogurt sauce drizzled over it or on a side.