Roasted Cauliflower

I don’t remember where I had gotten this recipe for Roasted Cauliflower, but it’s going to be on my shopping list for Thanksgiving.

Roasted Cauliflower Recipe

Roasted Cauliflower

1 Tbsp. vegetable oil

1 head cauliflower

1 ½ cups plain Greek yogurt

1 lime zested and juiced

2 Tbsp. chile powder

1 Tbsp. cumin

1 Tbsp. garlic powder

2 tsp. kosher salt

1 tsp. pepper

 

Preheat oven to 400 F. and lightly grease small baking sheet with vegetable oil; set aside.

Trim base of cauliflower to remove any green leaves and stem.

In small bowl, combine the yogurt with zest and juice, chile powder, cumin, garlic powder, curry powder, kosher salt and pepper.

Dunk the cauliflower into a bowl and use a brush or hands to smear the marinade evenly over surface.  (Excess marinade goes in the fridge in airtight container for up to 3 days, to go on meat or veggies).

Place cauliflower on baking sheet and roast until surface is dry and lightly browned, 30-40 minutes.  The marinade will make a crust on surface of cauliflower.

Let cauliflower stand to cool for 10 minutes before cutting into wedges and serving alongside a big green salad.

 

(Recipe for Roasted Cauliflower was in www.tasteofhome.com, 2014)