Whole Roasted Cauliflower
1 Tbspvegetable oil
1head of cauliflower
1 1/2 cplain yogurt
1lime, zested and juiced
2 Tbspchile powder
1 Tbspground cumin
1 tspcurry powder
2 tspkosher salt
1 tspblack peper
How to Make Whole Roasted Cauliflower
- Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
- Trim the base of the cauliflower to remove any green leaves and the woody stem.
- In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
- 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.)