Here's what I'm trying for supper:
Idea lifted off Facebook or somewhere.
Made this one last week; the marinade is splendid and going into my recipe collection.
I used lemon juice instead of lime, and plain yogurt instead of Greek, whatever that is:
Whole Roasted Cauliflower
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
Directions
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.
As a matter of fact, I think I'll make some of this marinade right now, or a variation of it, and drizzle it over the potatoes.
