Gobi Masala — Roasted Cauliflower with Turmeric and Fresh Cilantro

Break the cauliflower into bite-sized florets. In a large bowl, whisk together yogurt, turmeric, cumin, salt, black pepper, and cayenne until smooth.

Toss the cauliflower florets in the spiced yogurt mixture until evenly coated. Let sit for 15 minutes at room temperature.

Preheat oven to 425°F (220°C). Spread marinated cauliflower on a baking sheet in a single layer, scraping excess marinade from the bowl onto the florets.

Roast for 25-30 minutes, turning once halfway through, until the florets are tender and caramelized with golden-brown spots.

While cauliflower roasts, melt butter in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, for 8-10 minutes until deeply golden and fragrant.

Add minced garlic and ginger. Stir constantly for 1 minute until the raw smell mellows and the kitchen fills with that heady aroma.

Add chopped tomatoes and paprika. Cook for 5-7 minutes, mashing gently, until the tomatoes break down into a jammy masala sauce. Season lightly with salt.

Transfer roasted cauliflower directly into the skillet with the tadka. Toss gently to coat every floret in the spiced tomato sauce.

Squeeze lemon juice over the top. Scatter fresh cilantro generously. Toss once more and serve immediately, straight from the skillet.