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.
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
- Preheat oven to 375° F. Brush an 8x8 glass baking dish with the olive oil on bottom and sides.
- 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.
- Break Regrained bars into pieces, place in food processor, and pulse until coarsely chopped. Sprinkle over the top of the cauliflower.
- Bake for 35–40 minutes, until cauliflower is tender but not mushy. Serve warm.