whole roasted cauliflower

Whole Roasted Cauliflower
recipe adapted from PureWow
serves 4-6 as a side

INGREDIENTS
1 whole cauliflower
1 tbsp olive oil
1 cup plain Greek yogurt
1/2 head of garlic, minced
1 lime, zested and juiced
2 tbsp Mexican chili powder
1 tbsp ground cumin
1 tsp curry powder
2 tsp kosher salt
1 tsp ground black pepper

METHOD:
1. Preheat oven to 400F (200 C) and cover a small baking sheet with aluminum foil or parchment paper. Set aside.

2. Remove any green leaves from the base of the cauliflower and hollow out the woody stem. Rinse and pat dry. Rub the bottom of the cauliflower with olive oil and place on the prepared baking sheet.

3. In a small bowl, make the yogurt marinade by combining the remaining ingredients together. Pour and spread evenly over the cauliflower.

4. Roast for 50-60 minutes until the yogurt marinade on the cauliflower is dry and lightly browned. Use the tip of a sharp knife and check for tenderness. Continue roasting for another 10-15 minutes if desired tenderness is not enough.

6. Transfer cauliflower to a bed of greens on a serving platter. Cool for 10 minutes before cutting into wedges and serving.