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–+ servings

Roasted Cauliflower with Boiled Eggs

Tender cauliflower florets seasoned with flavors of India and topped with hard-boiled eggs? Yes, definitely.
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Cook Time 30 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 3/4 cup Greek yogurt
  • 3 tbsp olive oil
  • 1 1/2 tbsp garam masala or curry powder
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 large head cauliflower (about 2 lb.)
  • 4 Nature's Yoke eggs

Instructions
 

  • Heat oven to 450 F.
  • Combine yogurt, oil, garam masala, salt and pepper in a large bowl.
  • Chop cauliflower into small florets and add to bowl. Toss to coat.
  • Spread cauliflower out on a baking sheet. Roast in oven, turning occasionally until it's tender and charred in a few places, 20-30 minutes.
  • While cauliflower roasts, fill saucepan with water and bring to a boil. Spoon eggs slowly into boiling water. Adjust heat so water barely simmers, then cook until runny or firm as you like (6 minutes for soft-boiled, 10 minutes for hard).
  • When eggs are done to your liking, peel shells. Place cauliflower on serving tray or individual plates and arrange eggs on top.