This is a delicious way to serve a whole roasted cauliflower. Instead of drying out in the oven, the spicy yogurt dressing serve as a marinade and a tasty barrier holding all the yummy juices inside.
The yogurt dressing will turn golden brown when the cauliflower is done. Pierce carefully with a slim knife to test for tenderness all the way through.
Do not over-cook, you don’t want the vegetable to fall apart and be mushy.
Each head of cauliflower will serve 4 people generously, 6-8 as a side dish.
This would make a fun “roast replacement” for any vegetarian (not vegan due to the yogurt) meal.
Here’s what you need:
Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing
1 head cauliflower
2 cups plain Greek yogurt (or drain plain yogurt so it is nice and thick.)
Zest and juice from 1 lime, more if your taste prefers
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon black pepper
Preheat the oven to 400°F.
Line a small baking sheet with parchment paper. Set aside.
Trim the base of the cauliflower to remove any green leaves; trim so it sits flat.
In a medium bowl, combine yogurt with the lime zest and juice, chili powder, cumin, garlic powder, onion powder, salt and pepper.
Spread the mixture all over the cauliflower; use a brush or your hands to smear the marinade evenly over the surface. Save any extra for serving later.
Place the cauliflower on the prepared baking sheet and roast for 40-45 minutes in a 400°F. The surface will be dry and lightly browned. The marinade will make a crust on the surface of the cauliflower.
Place the cauliflower on the serving platter and cool for 10-15 minutes before serving.
Serve any extra yogurt marinade on the side of the roasted cauliflower; add good quality bread and you’ve quite a meal.
Try this for Meatless Monday!
#wholeroastedcauliflower #roastedvegetables #cookingvegetables #cauliflower #meatlessmeals #meatlessMonday #vegeterianmaindish