Spicy Whole Roasted Cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon coconut oil1 head cauliflower1½ cups plain Greek yogurt1 lime, zested and juiced2 tablespoons chili powder1 tablespoon cumin1 tablespoon garlic powder1 teaspoon curry powder2 teaspoons kosher salt1 teaspoon black pepper
1. Preheat the oven to 400° 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. 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.)
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 wedges and serving alongside a big green salad.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ARDUINNA.
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. 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.)
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 wedges and serving alongside a big green salad.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ARDUINNA.
Nutritional Info Amount Per Serving
- Calories: 131.5
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 846.3 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 5.1 g
- Protein: 8.6 g
Member Reviews
-
LLAF123
Made 2 heads of cauliflower with this recipe & shared with a friend. Have not yet recvd any feedback. I added only 1 TBS of chili pwdr and it was just right for me. Also subbed lemon for the lime. There was plenty of marinade, I saved the extra to use for chkn/fish or veggies as is. Will use again! - 3/11/16