Spicy Whole Roasted Cauliflower

Spicy Whole Roasted Cauliflower
Spicy Whole Roasted Cauliflower
Cauliflower really is one of the most versatile vegetables out there, sort of a super-hero veggie packed with nutrients and able to bring healthy deliciousness to the table in all sorts of creative ways. Blended in your mashed potatoes, cauliflower reduces the amount of starch you’re eating while increasing the vitamins and minerals. Let’s celebrate this delicious vegetable by roasting a whole head of cauliflower, marinaded in spicy Greek yogurt and browned to caramelized perfection. It’s about time that cauliflower took center stage! Your taste buds will throw a mini parade in its honor when you try this recipe. The yogurt sometimes slips off the cauliflower during baking, so plan to brush more marinade on during baking should the need arise. I set a timer and checked periodically. The marinade stayed put just fine for me, but you might want to peek in halfway through baking just in case. The finished product is brown and crispy on the outside, but tender on the inside. So good! It's spicy, so you may want to tone it down a bit by using less chili powder.
  • Preparing Time: 20 minutes
  • Total Time: 1 hour and 30 minutes
  • Served Person: 1
vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy pescatarian
  • 1 teaspoon black pepper
  • 1 teaspoon curry powder
  • 1 1/2 cups plain greek yogurt
  • 2 teaspoons sea salt
  • 2 tablespoons chili powder (you may want to reduce this to 1 it gets pretty spicy)
  • 1 head organic cauliflower (1 1/2 to 2 lbs)
  • 1 lime, zested and juiced (only using 1/2 of the lime zest
  • 1 tablespoon cumin (or 2 teaspoons again it’s pretty spicy)
  • 2 cloves organic garlic pressed
  • Carbohydrate 7.01799 g
  • Cholesterol 5.5125 mg
  • Fat 1.5061525 g
  • Fiber 0.272000003814697 g
  • Protein 4.9305375 g
  • Saturated Fat 0.933855 g
  • Serving Size 1 1 Serving (112g)
  • Sodium 3552.9685 mg
  • Sugar 6.7459899961853 g
  • Trans Fat 0.0913849999999999 g
  • Calories 61 calories

1. Preheat the oven to 400 degrees. Wash the cauliflower and trim off the green leaves and any woody parts on the stem. Pat the cauliflower dry. Line a baking pan with a piece of parchment paper and set aside. 2. Combine the remaining ingredients in a bowl and mix well. Dunk the cauliflower in the bowl, and use your hands or a brush to cover it evenly with the marinade. Place the cauliflower on the parchment-covered pan and use a brush to cover any empty spots before putting it in the oven. 3. Roast the cauliflower in the oven for 30-40 minutes, until dry and brown all over. If any spots seem to be missing marinade, baste the cauliflower with extra marinade after 10 minutes, repeating as necessary. The marinade will make a crust on the cauliflower. 4. Allow to cool for 10 minutes. Serve on a platter, cutting the cauliflower into wedges. Serve over lettuce and cucumbers with leftover marinade if you'd like, just mix a few tablespoons of apple cider vinegar and a splash of raw honey in with the marinade and drizzle on the vegetables. Store extra cauliflower and marinade in the fridge in an airtight container.

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