You asked for it, and I’m going to give it to you! You can find this recipe in a bunch of different places on the internet, but I’m not exactly sure where it came from originally. I saw it on Facebook. I’ll give you the original recipe and then tell you how we did it slightly differently.
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1½ 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
- 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. (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.)
- 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 alongside a big green salad.
As you can see, the recipe tells you to dunk the whole head of cauliflower in the yogurt mixture and roast it. I thought this sounded entirely too delicious to let the whole inside of the cauliflower miss out (and I hate chopping cauliflower because it’s so crumbly), so we bought pre-cut cauliflower and dunked EVERY SINGLE PIECE into the yogurt. We spread the pieces out in a baking dish and roasted them that way.
We also made this Mujadara recipe (to which we added caramelized onions, which made angels sing in my mouth). It required a much lower baking temperature, but since it also needed an hour of baking time, we thought we’d try just throwing the cauliflower in there at the same temperature for the same length of time. We crossed our fingers and hoped for the best.
After about half an hour, we pulled the cauliflower out and turned the pieces over. They had started to get a nice brown crust on top, but the bottoms were still kind of gooey. We put it back in with the Mujadara and waited another half an hour.
With both dishes in the oven at once at 325, we ended up baking both for just over an hour, and that was about perfect. They were delicious. Highly recommend.