1 tbsp vegetable oil1 head cauliflower3/4 cups plain Greek yogurtjuice of 1/2 lime1 tbsp chili powder1/2 tbsp cumin1 clove of garlic, minced1/2 tsp curry powder1 tsp kosher salt
1/2 tsp black pepper
Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.
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.
Let the cauliflower cool for 10 minutes before cutting it into wedges and serving with salad or over sauteed greens.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 05 of 2016.