- 1 cauliflower
- Vegetable oil
- 1 1/2 cups yogurt (265 ml)
- 1 lime
- 1/2 teaspoon chili powder
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- freshly ground salt and pepper to taste
Kitchen equipment needed
- Chef’s knife + cutting board
- Large bowl
- Small bowl
- Baking dish
Preparing the marinade — 10 minutes
WASH and trim the base of the cauliflower. REMOVE any green leaves and the woody stem. Try to keep the cauliflower rosettes together. ZEST the lemon and squeeze its juice into a small bowl. COMBINE the other ingredients: yogurt, chili powder, cumin, curry powder, garlic powder and season with salt and pepper. WHISK together to form a nice, smooth mixture.
DUNK the cleaned cauliflower into a large bowl containing the marinade and coat the entire surface. If your bowl is too small, place the cauliflower into a deep plate and pour over the marinade. COAT the outside first, and pour the remaining marinade inside of the cauliflower.
Baking a roasted cauliflower — 45 minutes
PRE-HEAT your oven to a temperature of 200 degrees celsius or 400 degrees fahrenheit. POUR some vegetable oil into the baking dish and place the marinated cauliflower in the middle. When your oven has reached the desired temperature, place the baking dish inside the oven. BAKE the cauliflower for about 30 to 40 minutes, or until the outer surface is lightly browned. The marinade will create a nice crust on the outer side of the cauliflower.
REMOVE the cauliflower from the oven and let cool off for about 10 minutes before serving. SLICE into wedges while serving. Goes great with almost any time of fish or meat. Enjoy!