If you like Indian food, you’ll love this dish with its bright, bold flavor combinations. The Regrained bars (https://www.regrained.com) give it that irresistible crunch factor. You can find Vandouvan spice mix at specialty markets or at www.wholespice.com.

Ingredients

  • 1 medium head cauliflower, cut into small florets

  • 2 tsp. olive oil

  • 1½ cups plain non-fat yogurt (such as Siggis)

  • 1 Tbs. Dijon mustard

  • 1 Tbs. Vadouvan spice mix

  • 2 Tbs. chopped scallion tops

  • 1 tsp. kosher salt

  • Couple of grinds of pepper

  • 2 bars of Regrained Honey Cinnamon IPA

Preparation

  1. Preheat oven to 375° F. Brush an 8x8 glass baking dish with the olive oil on bottom and sides.
  2. In a large bowl, stir together yogurt, mustard, spice mix, scallions, salt, and pepper. Fold in the cauliflower florets until well-coated. Transfer to baking dish.
  3. Break Regrained bars into pieces, place in food processor, and pulse until coarsely chopped. Sprinkle over the top of the cauliflower.
  4. Bake for 35–40 minutes, until cauliflower is tender but not mushy. Serve warm.
Catch artichoke fever this spring—this antioxidant powerhouse is one of the best foods for your liver, and it’s easier to prepare than you might think.

Easy Artichoke Lentils

This great little recipe is amazingly simple to throw together, tastes great, and is a health bonanza to boot! You can also use frozen artichoke hearts.