Spicy Whole Roasted Cauliflower
Recipe: #12474
May 02, 2014
Categories: Side Dishes, Cauliflower, Indian, Picnic, Potluck, Sunday Dinner Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Spices, Yogurt, Vegetarian Dinner, more
"A whole cauliflower, roasted at high temperature with an Indian-inspired yogurt marinade. A beautiful presentation. What's not to like? From Purewow dot com"
Ingredients
Nutritional
- Serving Size: 1 (228.9 g)
- Calories 113.5
- Total Fat - 3.2 g
- Saturated Fat - 0.5 g
- Cholesterol - 2.8 mg
- Sodium - 845.8 mg
- Total Carbohydrate - 14.6 g
- Dietary Fiber - 4.1 g
- Sugars - 5.1 g
- Protein - 9.5 g
- Calcium - 122.5 mg
- Iron - 1.7 mg
- Vitamin C - 76.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
Step 2
Trim the base of the cauliflower to remove any green leaves and the woody stem.
Step 3
In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
Step 4
Dunk the cauliflower into the bowl and use a brush or your hands 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.)
Step 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.
Step 6
Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
Tips
No special items needed.