Roasted Cauliflower

By á-174023

400* oven

Ingredients

• 1 tablespoon vegetable oil
• 1 head cauliflower
• 1 1/2 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

Preparation

Step 1

1. Preheat your oven to 400 degrees. Lightly grease a small baking sheet with some veggie oil and set aside.
2. Trim the base of the cauliflower, removing the woody stem and any green leaves.
3. In a medium bowl, combine yogurt, lime zest and juice, cumin, chile powder, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the yogurt mixture. Use a brush or your hands to evenly coat the cauliflower in the marinade. (Store excess marinade in the fridge for up to 3 days – use on other meats, fish or veggies!)
5. Place cauliflower on baking sheet and roast for about 30-40 minutes, until the surface is dry and lightly browned. The marinade should form a crust on the cauliflower’s surface.
6. Remove from oven and allow to cool 10 minutes before cutting into wedges and serving.