Yield: 4 Portions

1 each     Cauliflower, cut into large floret’s

2 Tabl.     Olive Oil

2 Tabl.     Curry Powder

To Taste   Salt and Pepper

Raisin Chutney

8 oz. Raisins

1 Cup Water

¼ Cup Onions, Minced

1 Each Cinnamon Stick

1 Each Bay Leaf

3 Sprigs Thyme, Fresh

Pinch Salt and Pepper

Lemon Yogurt

½ Cup Greek Yogurt, Plain

1 Tabl. Lemon, Juice and Zest

Pinch Cayenne Pepper

Pinch Salt and Pepper

Garnish:

¼ Cup Carrot, Grated

¼ Cup Cilantro, Chopped

Procedure:

1. Combine ingredients for raisin relish and simmer for 20 minutes, allow to cool in liquid overnight.
2. Toss cauliflower in oil and seasoning and roast at 425 until golden and tender
3. Toss in a bowl with the grated carrots, raisin relish and cilantro
4. Dot or drizzle with lemon yogurt.