Mmm I love roasted cauliflower but it can get a little boring chopping it up, doing the same thing. Once again, I’ll say that I love Pinterest. How else would I have discovered this spicy roasted cauliflower beauty? It’s so easy to make and looks awesome like brains or something. And it tastes sooooo good. I found this recipe from purewow and have made it twice. It is seriously the easiest thing to make! I also substituted a few things like coconut yogurt instead of regular greek yogurt, lemon instead of lime, and Ethiopian spices instead of chili powder. It still turned out great. I also really like this recipe because you can easily make substitutions no problem.
Here is the ingredient list and directions I just copied from the original recipe.
1 tablespoon vegetable oil (I used organic avocado oil)
1 head cauliflower
1½ cups plain Greek yogurt (I used a dairy free coconut yogurt as I am intolerant to dairy yogurt)
1 lime, zested and juiced (I only had a lemon and it worked fine)
2 tablespoons chile powder (I used an Ethiopian chili powder instead)
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
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.
Here’s a few step by step pictures to show you my results
This is the coconut yogurt I used. It also has live cultures like greek yogurt without the dairy. It is a little more runny than greek, but it worked fine.