Spiced Cauliflower with Cool Cucumber Sauce

FOR THE SPICE BLEND:
1 ½ teaspoons paprika
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon garam masala
¼ teaspoon ground cardamom
1 pinch cayenne pepper
1 pinch nutmeg
1 pinch ground cloves

FOR THE CAULIFLOWER:
1 medium cauliflower, cut into florets
olive oil or neutral oil cooking spray, for the sheet pan

FOR THE MARINADE:
½ cup Greek yogurt, plain or dairy-free plain yogurt (not the silk brand, it’s too sweet)
3 cloves garlic, minced
½ inch knob ginger, finely grated
The juice from ½ of a medium lemon
1 tablespoon olive oil

FOR THE COOL CUCUMBER SAUCE:
2 inch long piece of a medium English cucumber, cut in half, grate, and then squeeze as much water/moisture out either with your hand or a clean towel
The juice from ½ of a medium lemon
½ cup Greek yogurt or sour cream, plain or dairy-free plain yogurt (not the silk brand, it too sweet) or non-dairy sour cream
salt and pepper, to taste

MAKE THE SPICE BLEND:
In a small bowl, mix all of your spices together.

PREPARE THE CAULIFLOWER:
In a large plastic ziplock storage bag or mixing bowl, add the cauliflower, spice blend, yogurt, garlic, ginger, lemon juice, and olive oil. Mix or massage all together well and store in the fridge for 30 minutes.
Pre-heat the oven to 450 degrees.

Line a large sheet pan with parchment paper or foil. Spray it lightly with cooking spray.
Transfer the seasoned florets onto the sheet pan. Bake for about 30 minutes, flipping each piece over half way through until golden and tender.

MEANWHILE, MAKE THE SAUCE:
Mix all of the ingredients together in a small bowl, cover, and set in fridge.

ASSEMBLE:
Once done, add cauliflower to a bowl with your favorite grain or stuffed into a flatbread, top with sauce, and then I recommend drizzling a little melted ghee or butter/vegan butter over the top along with some fresh cilantro and a squeeze of lemon.

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