electrolux137
Well-known member
I saw this recipe on Facebook (sorry, I don’t remember who posted it) and knew I had to try it.
Welllll . . . . . . . it’s heavenly!
I served it with a tossed salad and a hard pumpernickel roll drizzled with olive oil and garlic and lightly toasted. We had a delicious and filling vegetarian meal this evening.
SPICY WHOLE ROASTED CAULIFLOWER
Approx. 1 tablespoon olive oil
1 medium head cauliflower
1-1⁄2 cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
1. Preheat the oven to 400° and lightly grease a small baking sheet with olive oil. Set aside.
2. Trim the base of the cauliflower to remove all the green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or spatula to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges.
Welllll . . . . . . . it’s heavenly!
I served it with a tossed salad and a hard pumpernickel roll drizzled with olive oil and garlic and lightly toasted. We had a delicious and filling vegetarian meal this evening.
SPICY WHOLE ROASTED CAULIFLOWER
Approx. 1 tablespoon olive oil
1 medium head cauliflower
1-1⁄2 cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
1. Preheat the oven to 400° and lightly grease a small baking sheet with olive oil. Set aside.
2. Trim the base of the cauliflower to remove all the green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or spatula to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges.
