Whole Roasted Cauliflower

whole roasted cauliflower 62 She’s a showstopper.

I used purple cauliflower which makes it look fantastical. It’s a word. The best definition I’ve found for fantastical is “conceived or appearing as if conceived by an unrestrained imagination.”

That’s what this cauliflower looks like, my unrestrained imagination. But white or yellow cauliflower would look amazing, although conceived from a pretty restrained imagination.

Ok, so on to the recipe. The cauliflower will be coated in a yogurt sauce that will become a yummy crust after baking.

This is what you need:

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You need yogurt too.

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Use whatever plain yogurt you like. Regular, greek or sheep’s milk yogurt. Now, I grew up on this stuff and it tastes great, just like regular yogurt. Plus you can eat it even if you’re lactose intolerant.

You know what, I’ll let the yogurt speak for itself.

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 Finally, you need the following spices:

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Preheat your oven to 400F.

Cut the bottom of the stem off, making sure to keep the whole cauliflower head intact and remove the leaves caressing the cauliflower.

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 If you cut too much of the stem off you will end up with little florets and that defeats the whole purpose.

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Set the cauliflower aside and pour a cup of yogurt into a bowl.

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Add a teaspoon of all the spices and S&P, to taste.

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Stir until everything is incorporated.

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If your bowl is big enough to fit the whole head of cauliflower, dip it in the sauce upside-down.

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Otherwise, you can just use your hands to smear the yogurt sauce all over the cauliflower.

Don’t be stingy!

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Save the excess sauce and store in the fridge. Use it to make this recipe again or to spread it on meats and other veggies before baking. So good.

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Oh and pop that cauliflower in the oven for 30 minutes.

Until it looks like this:

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Oh mama.

After a few minutes of letting it rest, cut into it:

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Oh baby.

Cauliflower never looked and tasted so good.

I love the crispy crust the most.

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2 thoughts on “Whole Roasted Cauliflower

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