If you’re following us on Pinterest, then you know that we have a board called, “Recipes YOU want US to try”. If you’re not yet following us, please do so! This is a recipe that was requested, so…SpicyGal to the rescue!
I have to admit that the idea of roasting an entire head of cauliflower was intriguing. Not to mention sounded so much easier than cutting it up and going through the process of turning the small florets every 5 minutes or so. So, this past weekend I decided to give it a try on my family.
Here’s how it went. As I took a look at the actual recipe found on PureWow.com I realized that the outside coating is a simple version of the yogurt mixture used on chicken masala, which I am in love with! What a lovely surprise!
OK, as I tend to do more often than not, I did make a few minor changes based on what I had in the cupboard. First of all, I used honey orange flavored Greek yogurt (The Greek Gods Brand) because that’s what I had in my refrigerator. I was also out of limes so I used lemon juice. Finally, I used less chili powder (only 1 Tablespoon) as my kiddos aren’t a fan of that much spice. Although, next time, I’ll use the full 2 Tablespoons. The results were delicious!
The recipe came together quickly and was baking in no time (possibly 10 minutes prep time at most). I baked the cauliflower at 400 degrees Fahrenheit and found that within 40 minutes the outside was a nice golden brown. Any longer in the oven and it would have started to burn, so I took it out.
Cutting into it we found that the florets were perfectly done and tasted excellent with the spicy yogurt sauce. The cauliflower stalks were still quite rubbery and we weren’t able to cut through them with a fork. Next time (and there will be a next time!) I’ll experiment with lowering the temperature to 375 degrees Fahrenheit to allow the inside to cook at the same rate as the outside coating. This could very well be my oven as every oven cooks a bit differently. If that doesn’t work, I’ll simply cut away a bit more of the stalks before coating and cooking.
Verdict: I would certainly recommend this dish! Incredibly flavorful and simply yummy! My kids weren’t too thrilled (they tend to be fairly picky) but my husband and I loved it. We had leftovers for the next day, which were just as good the second time around.
Give this one a whirl!
Here's my version of this recipe:
- Raw Cauliflower - 1 whole head
- Lowfat Greek Yogurt - Plain or Flavored - 1 1/2 cups
- Lemon Juice - 1 Tablespoon
- Chili Powder - 1-2 Tablespoons (based on preference)
- Cumin - 1 Tablespoon
- Garlic Powder - 1 Tablespoon
- Curry Powder - 1 teaspoon
- Salt - 2 teaspoons
- Black Pepper - 1 teaspoon
Preheat the oven to 400 degrees Fahrenheit.
Grease a baking pan large enough to easily contain the cauliflower head. I used a sheet of tinfoil for easy clean up.
Prepare the cauliflower head by rinsing it, patting it dry and trimming off the base any green leaves.
In a medium size bowl combine all of the ingredients.
Using a rubber spatula, spoon the yogurt mixture all over the cauliflower, creating an even coating along the entire head.
Bake for about 40 minutes or until the yogurt coating turns a nice golden brown and a knife inserted into the cauliflower slides through easily.
Let it cool for about 10 minutes before serving.
If the entire head of cauliflower is cut into 4 pieces, each slice is Weight Watchers PointsPlus 3 per serving.
Give this Garlic Popcorn Cauliflower a try if you want something a bit more crunchy.
I had about 3/4 cup of the yogurt mixture left over so I decided to make Indian Spiced Crockpot Chicken. SOOOOO GOOD!