Tuesday, February 3, 2015

Whole Dang Roasted Cauliflower

Posted on 1/21/15: I've got to make this Cauliflower recipe...tonight. I saw it a couple of weeks ago, and it has been haunting me!

I finally made that whole dang roasted cauliflower last week..and some carrots. I was going to make it with the pristine white head of cauliflower that came in our box one week ago. Then I procrastinated, forgot about it, and didn't make it until three or four days later. My cauliflower had a few brownish spots by that time, but it was just that, no mold, (sometimes they get black moldy spots if you don't use them soon enough) so I covered it with the sauce and it was glorious. See, the whole thing gets smeared with a spicy yogurt and roasted in the oven for 35-40 minutes, making a tasty golden yogurt crust on the cauliflower. I coated some fresh whole carrots with olive oil and sprinkled them with coarse sea salt and roasted them right alongside. Delish-e-o-so!

I found the roasted cauliflower recipe in Shape magazine, so eat it and it will make you fit and trim, got it? (Well, we try! I think they meant for us to actually try the exercises, too.) On this night, I paired the cauliflower with some pan-fried fresh swordfish, roasted carrots and mushroom quinoa. The fish was dipped in a seasoned flour and pan friend in butter and olive oil, then topped with a butter sauce consisting of the pan drippings, sea salt and pepper, grated lemon peel, lemon juice, chopped parsley and minced garlic. I swear I would have eaten the entire head of cauliflower, if not for all the other foods on my plate. Confession: I didn't finish all of my delicious shark...and the quinoa was another story. I had to toss out my thyme seasoning that I put into the quinoa dish, along with the entire dish, because I think the thyme went moldy. It sure tasted that way, anyhow. Yuck! Okay, let's go back to the cauliflower.

Spicy Whole Roasted Cauliflower


  • 1 tablespoon vegetable oil
  • 1 head cauliflower
  • 1/2 cups plain Greek yogurt
  • 1 lime, zested and juiced
  • 1 teaspoon chile powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon curry powder
  • 1 teaspoons kosher salt
  • 1/2 teaspoon black pepper


1. Preheat the oven to 400 degrees 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. Smear the cauliflower with the yogurt sauce.
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 wedge.

You should really check out the link and look at the photo from the magazine, because mine do not do justice. Its really pretty. When you want to impress some dinner guests, this is what you should make. Here is the link, again.

1 comment:

  1. What a good blog you have here. Please update it more often. This topics is my interest. Thank you. Polyester Yarn