Roasted cauliflower is a literal no-brainer…easy and fast. Make a combination of spices that you favor. Here I am using a tex-mex blend. It turns out tender and delicious every time!
Roasted Cauliflower
Ingredients:
- 1 1/2 cup greek style yogurt
- 1 lime, juiced and zested
- 1 tablespoon garlic powder
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon cumin
- 2 tablespoon chili powder
- 1 head cauliflower
Core and remove the green leaves at base of head of cauliflower, being careful to leave the head intact.
Combine the rest of the ingredients.
Preheat oven to 400 degrees. Lightly oil a cast iron skillet, or other baking dish.
Smear the entire head of cauliflower with the yogurt mixture.
Bake for 30-40 minutes, depending on the size of the head, until tender (a sharp paring knife inserts easily).
Cool 10 minutes. Slice wedges to serve.
We do something similar with mustard, mayo and spices, when it is done cooking after 30 minutes or so, we remove it from the oven and cover it with shredded cheddar cheese, put it back into the oven until the cheese melts and then let it cook a few minutes before cutting it up. It makes great left overs too but these days with only two of us in the house, we tend to only cook a partial head. It is a family favorite!
I have finally figured out how to reply to blog remarks! I have to admit that I wasn’t wild about the curry flavor on this cauliflower head, but will try the cheddar cheese idea, which sounds great…what doesn’t taste great with cheese on it? thanks for the suggestion!