Spicy Whole Roasted Cauliflower (adapted from purewow.com)
Prep time: 10 minutes
Roasting time: 30 minutes
1 tablespoon vegetable oil
1 small head cauliflower
1 cup plain Greek yogurt
1 small lime zested and juiced
1 tablespoon chile powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon ginger powder (can use garlic powder)
1 teaspoon curry powder
1 teaspoon black pepper
Preheat oven to 350˚F/175˚C. Cover a small baking sheet with aluminum foil and lightly grease it with vegetable oil. Set aside.
Cook’s Note: My oven is fast. The original recipe said 400˚F/200˚C
Trim the base of the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yogurt, lime zest, juice, chile powder,paprika, cumin, garlic powder, curry powder, salt and pepper.
Dunk cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. Store excess marinade in fridge up to 3 days.
Place cauliflower on prepared baking sheet. Roast until the surface is dry and lightly browned, 30-35 minutes. The marinade will make a crust on the surface of the cauliflower.
Let cauliflower cool 10 minutes before cutting and serving with a green salad.