A whole roasted cauliflower is a wondrous thing. If you haven’t tried roasting a cauliflower whole, well, quite frankly, I don’t know what you’ve been doing with your life…I love cauliflower at the best of times. In fact, I am yet to meet a form of cauliflower that I didn’t like. But roasting a cauliflower whole, is really up there as one of the best things to do with a cauli.
Not only is it delicious, it is also seriously simple. Tear off the outer leaves, level off the bottom, so it sits flat, and then sprinkle, rub, or drizzle on a marinade of choice. Bung in the oven and BAM! Easy deliciousness in the blink of an eye.
I love this spicy yoghurt marinade. It’s warming, full of flavour, and complements the taste of the cauliflower beautifully. So wonderfully simple.This spicy yoghurt marinade forms a delicious crust on the cauli, and as the cauliflower cooks it becomes gorgeously soft in the middle, creating an epic centre piece for any table!
This was one of my Christmas recipes that I wrote for Stylist Magazine online. Check out the article here.
- 1 head cauliflower
- 1½ cups plain Greek yogurt
- 1 lemon, zested and juiced
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons maldon sea salt
- 1 teaspoon black pepper
- 1 red chilli, finely chopped
- a handful of parsley, roughly chopped
- ½ lemon, zested
- Preheat the oven to 200C° and line a small baking sheet with baking parchment.
- Trim the base of the cauliflower to remove any green leaves and the woody stem.
- In a bowl, combine the yogurt with the lemon zest and juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper.
- Spread the marinade all over the cauliflower so that it is completely covered.
- Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 40 – 50 minutes, depending on the size. The marinade will make a crust on the surface of the cauliflower.
- Let the cauliflower cool for 10 minutes, drizzle with some yogurt, a few slices of chilli, and a sprinkling of chopped parsley. Scatter over the zest of one lemon, before proudly taking it to the table.