Oven Roasted Cauliflower
Do you love oven roasted-everything, like my family does? I have to tell you that oven roasted potatoes and carrots are always a success in my house, especially when I use a sweet glaze – balsamic vinegar and honey works best for such dishes. Yesterday evening I prepared this Oven Roasted Cauliflower with plenty of Indian spices such as cumin and curry powder to give it a warm, pleasant taste which had us all asking for seconds. By the way, our Oven Roasted Cauliflower recipe is also an excellent Meatless Monday meal idea.
Ingredients list for Oven Roasted Cauliflower:
1 head cauliflower
1 Tbsp vegetable oil
1½ cups plain Greek yogurt
1 lemon, zest grated and juiced
2 tsp chili powder
1 Tbsp cumin
1 Tbsp garlic powder
2 tsp curry powder
2 tsps salt
1 tsp black pepper
Preparation method for Oven Roasted Cauliflower:
Place the cauliflower in a large pot filled with salty water. Leave for one hour, then remove and rinse under cold running water. Set the cauliflower aside to dry. Meanwhile, preheat the oven to 200°C/400°F and lightly grease a small baking sheet with vegetable oil. Set aside.
With a sharp knife, carefully trim the base of the cauliflower to remove any green leaves and the woody stem.
In your blender or in a medium bowl, mix together the yogurt with the lemon zest and juice, chili powder, cumin, garlic powder, curry powder, salt and pepper.
Immerse the cauliflower into the marinade. Alternatively, you can use a brush or your hands to spread 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 form a delicious brown crust on the surface of the cauliflower. When baked, remove the cauliflower from the oven.
Let the cauliflower cool for 10 minutes before cutting it into wedges and serving it as a side dish to meat or vegetables. This Oven Roasted Cauliflower tastes great warm or cold and is a fantastic crowd pleaser!