Spicy Whole Roasted Cauliflower
I have literally zero qualms about eating. I am great at it. It’s truly one of my talents. I can tank 100g of protein per day, fill up on water…don’t even get me started on the quantities of cheat foods I can consume. However, one area that always seems to be a struggle for me is getting enough veggies.
I enjoy vegetables, but I just find it difficult to discover ways to make them interesting. Rather than exploring new recipes out of my comfort zone, I normally just eat roasted asparagus with rosemary garlic salt 4-5X/week, or throw together a quick kale salad. Homemade green juice is another go-to for me.
This week, I promised myself I would try a new veggie recipe. The greek yogurt crust seemed like a cool way to spice up cauliflower – and this proved to be correct!
The recipe is super fast (less than 10 minutes), and yields roasted cauliflower that will last all week. The fact that it is coated in greek yogurt gives it a nice fat content as well, so it will keep you nice and full! It’s also such a pretty presentation, making it the perfect thing to cook when you’re hosting folks for dinner, or looking for a dish to take to a BBQ.
SPICY WHOLE ROASTED CAULIFLOWER
- 1 medium-size head cauliflower
- 1½ cups plain, full-fat Greek yogurt
- 1 lime, zested and juiced
- 1.5 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Preheat the oven to 400° and line a baking sheet with parchment paper for easy clean-up.
- Trim the base of the cauliflower to remove any green leaves and the large stem.
- In a medium bowl, combine the greek yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
- Flip the cauliflower upside down, and dunk it into the bowl, pushing down to get as much of it in the marinade onto the cauliflower as possible.
- Place the cauliflower on the baking sheet, and then use a brush or your hands to make sure the marinade is spread evenly, and fill in any holes. 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.
- Roast until the surface is dry and lightly browned, 30 to 40 minutes.
- Let the cauliflower cool for 10 minutes before cutting it into wedges for a beautiful presentation!