Dawn NoltAuthorDawn NoltCategory, DifficultyBeginnerRating

Tender cauliflower florets seasoned with flavors of India and topped with hard-boiled eggs? Yes, definitely.

Yields6 Servings
Cook Time30 mins

 ¾ cup Greek yogurt
 3 tbsp olive oil
 1 ½ tbsp garam masala or curry powder
 ½ tsp salt
  tsp pepper
 1 large head cauliflower (about 2 lb.)
 4 Nature's Yoke eggs

1

Heat oven to 450 F.

2

Combine yogurt, oil, garam masala, salt and pepper in a large bowl.

3

Chop cauliflower into small florets and add to bowl. Toss to coat.

4

Spread cauliflower out on a baking sheet. Roast in oven, turning occasionally until it's tender and charred in a few places, 20-30 minutes.

5

While cauliflower roasts, fill saucepan with water and bring to a boil. Spoon eggs slowly into boiling water. Adjust heat so water barely simmers, then cook until runny or firm as you like (6 minutes for soft-boiled, 10 minutes for hard).

6

When eggs are done to your liking, peel shells. Place cauliflower on serving tray or individual plates and arrange eggs on top.

Ingredients

 ¾ cup Greek yogurt
 3 tbsp olive oil
 1 ½ tbsp garam masala or curry powder
 ½ tsp salt
  tsp pepper
 1 large head cauliflower (about 2 lb.)
 4 Nature's Yoke eggs

Directions

1

Heat oven to 450 F.

2

Combine yogurt, oil, garam masala, salt and pepper in a large bowl.

3

Chop cauliflower into small florets and add to bowl. Toss to coat.

4

Spread cauliflower out on a baking sheet. Roast in oven, turning occasionally until it's tender and charred in a few places, 20-30 minutes.

5

While cauliflower roasts, fill saucepan with water and bring to a boil. Spoon eggs slowly into boiling water. Adjust heat so water barely simmers, then cook until runny or firm as you like (6 minutes for soft-boiled, 10 minutes for hard).

6

When eggs are done to your liking, peel shells. Place cauliflower on serving tray or individual plates and arrange eggs on top.

Roasted Cauliflower with Boiled Eggs