- 60 mins
Ingredients
- 1 TBS vegetable oil
- 1 head cauliflower
- 1 1/2 cups plain Greek yogurt
- 1 lime, zested and juiced
- chili powder, to taste
- cumin, to taste
- 1 TBS garlic powder
- curry, to taste
- 2 tsp. kosher salt
- black pepper, to taste
Preparation
Step 1
Preheat oven to 400F. Lightly grease small baking sheet with vegetable oil and set aside.
Trim base of cauliflower to remove any green leaves and the woody stem. In a medium bowl, combine yogurt with lime zest and juice, chili powder, cumin, garlic powder, curry, salt and pepper. Dunk the cauliflower into the bowl and use a brush or your hands to spread the marinade evenly over the surface of the cauliflower - excess marinade can be stored in refrige in airtight container for up to 3 days and used with meat, fish or other veggies. Place cauliflower on the 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. Let cauliflower cool for 10 minutes before cutting into wedges and serving.