The first time I made this, I got many different reactions from brain, chicken or ‘What is that?’ Well, it is actually cauliflower! I stumbled upon a recipe that looked so simple and interesting and gave it a shot! The result was divine even with my tiny spin on the original recipe. If you don’t believe it, try making it yourself! It’s super easy!
1 tablespoon vegetable oil
1 head cauliflower
1.5 cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander seed
2 teaspoons kosher salt
1 teaspoon black pepper
First, preheat the oven to 400°F. Then, lightly grease a small baking sheet with vegetable oil and set aside.
Next, trim the base of the cauliflower to remove any green leaves and the woody stem (just at the base).
In a medium bowl, make the marinade by combining all the other ingredients and mix well.
Then, dunk the cauliflower into the bowl. Use a brush or your hands to smear the marinade evenly over its surface. (*Note: The remaining marinade can be stored in the refrigerator in an airtight container for up to three days. You can use it with meat, fish or other veggies.)
Finally, place the cauliflower on the prepared baking sheet and roast it until the surface is dry and lightly browned for approximately 30 to 40 minutes. The marinade will create a kind of crust on the surface of the cauliflower.
Allow the the cauliflower cool for 10 minutes before cutting it into wedges and serving it alongside any of your favorite dish!