Cauliflower is one of those vegetables that I have found it hard to get my husband and kids to eat. We call broccoli in our house “little trees” so my kids think its hilarious to eat a tree. We love edamame, carrots are a given seasoned with a mix of brown sugar and spices but cauliflower? I mean what can you really say about cauliflower to make it appealing?
Have no fear! I have the perfect solution. Any mom or wife knows that when you are trying to disguise a particular food as “yummy” one of the go-to methods is to cover it something “yummy”. Hence my spicy whole roasted cauliflower. You take the entire head of cauliflower and coat in with the most delectable, intoxicatingly, delicious mixture of greek yogurt, lime juice, mustard and a handful of spices, of which cumin is included. Cumin goes a long way to help turn the ordinary into extraordinary. The spices for this dish resemble those usually found in Indian cuisine but if you aren’t into cumin and curry (you know what I am going to say- Don’t You!) then by all means substitute each spice with one of your favorites. You can go the Mexican route, All American route, or Cajun route. The possibilities are endless. I hope you enjoy this dish a much as we did and it is a wonderful way to get the family to eat CAULIFLOWER!
- 1 head cauliflower
- 1 tablespoon canola oil
- 1½ cups plain Greek yogurt
- 1 lime, juiced
- 1½ TBSP Saucy Mama Cracked Black Pepper Marinade
- 2 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 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, black pepper marinade, 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