Whole Roasted Cauliflower

Betsy Wolfe


I've seen this recipe in a few places. I'm a carnivore but was surprised that i enjoyed this so much. I would serve it with sausages or pork.

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10 Min
35 Min


1 Tbsp
vegetable oil
head of cauliflower
1 1/2 c
plain yogurt
lime, zested and juiced
2 Tbsp
chile powder
1 Tbsp
ground cumin
1 tsp
curry powder
2 tsp
kosher salt
1 tsp
black peper


1Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2Trim the base of the cauliflower to remove any green leaves and the woody stem.

3In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4Dunk 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 Direction Photo

5Place 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 Direction Photo

6Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy
Hashtags: #Vegan, #Paleo, #vegetarian