Earthy and tangy, this one-skillet dish is hearty enough to stand on its own as a meatless Monday main, or could be served as a side dish alongside a protein like chicken thighs or skirt steak. This no-mess, no-fuss vegetarian recipe is both Whole30 approved and Keto friendly. The rich flavors will be sure to excite anyone sitting around your dinner table!

Prep time: 10 min

Cook time: 40 min


  • 1 large head of cauliflower, cut into florets
  • 1 container of heirloom cherry tomatoes
  • 2 Tbsp curry powder 
  • 2 tsp turmeric powder
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp 4th & Heart Original Recipe Ghee (melted)
  • 1/4 c full-fat greek yogurt (or coconut yogurt for Whole30)
  • 1 lime, halved
  • 2 scallions, thinly sliced
  • 1/4 c cilantro      


  1. Heat oven to 400°F.
  2. In a large bowl, add cauliflower florets, cherry tomatoes, curry powder, turmeric powder, garlic powder, salt + pepper. Drizzle melted ghee overtop and mix with your hands to ensure the spices and ghee coat all the veggies. Once coated, dump the cauliflower and tomato mixture into your cast iron skillet and pop it into the oven.
  3. After 20 minutes has passed, toss the veggies around with a wooden spoon to ensure even browning. Let the dish cook for another 20 minutes.
  4. Remove cast iron pan from the oven and set it on a heat-safe surface while you prep the toppings. 
  5. In a small bowl, combine yogurt, the juice of 1/2 lime, and a pinch of salt. Mix with a fork until the yogurt is thinned out enough to drizzle. 
  6. Sprinkle chopped cilantro and scallions to the skillet, then drizzle with the yogurt mixture. Top with fresh black pepper, if desired. Serve warm, and enjoy!


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