Tandoori Cauliflower

1¼ cups plain Greek yogurt (preferably full-fat, but may use low-fat or nonfat)

6 tablespoons extra-virgin olive oil

2 tablespoons sweet paprika

1 teaspoon Spanish smoked paprika (sweet or hot)

1 tablespoon plus 1 teaspoon garam masala

2 teaspoons ground turmeric

1 teaspoon kosher salt, or more as needed

2 teaspoons agave syrup (nectar)

¼ teaspoon ground cayenne pepper

1 medium (1 to 1½ pounds) cauliflower, cored and divided into florets

Cilantro leaves, for garnish

Preheat the oven to 400 degrees.

Whisk together the yogurt, oil, the sweet and smoked paprikas, garam masala, turmeric, salt, agave syrup and cayenne in a mixing bowl to form a smooth marinade. Transfer half of it to a small saucepan.

Add the cauliflower to the bowl with the remaining marinade and toss to coat thoroughly, then transfer those florets to a large rimmed baking sheet. Roast (middle rack) for 25 minutes or until fork-tender. Start checking at 20 minutes; when the cauliflower is almost done, place the saucepan with the remaining marinade over medium-low heat. Gently cook it until hot, being careful not to let it bubble up or boil. Turn off the heat and cover to keep warm.

Pour the warm marinade over the roasted florets; taste, and season with more salt, as needed. Serve warm, with rice or naan and garnished with cilantro.

Serves 4

Nutrition per serving: 300 calories, 10 g protein, 15 g carbohydrates, 24 g fat, 5 g saturated fat, 10 mg cholesterol, 350 mg sodium, 4 g dietary fiber, 8 g sugar

Adapted from "Feasts of Veg: Vibrant Vegetarian Recipes for Gatherings," by Nina Olsson (Kyle Books, 2018).