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.


☆☆☆☆☆ 0 votes

10 Min
35 Min


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

How to Make Whole Roasted Cauliflower


  1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
  2. Trim the base of the cauliflower to remove any 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 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.)
  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 and serving alongside a big green salad.

Printable Recipe Card

About Whole Roasted Cauliflower

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

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