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Indian Spice Crusted Cauliflower
A mixture of Indian spices and yogurt create a flavorful crust for this tender oven roasted head of cauliflower. Serve with rice and peas for a complete vegetarian dinner.
Prep Time 15 minutes
Cook Time 40 minutes
Resting time 5 minutes
Total Time 1 hour
Servings 6
Ingredients
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1½ cups plain Greek yogurt
- 1 lime zested and juiced
- 2 Tablespoons Chile powder
- 1 Tablespoon ground Garam Masala
- 1 Tablespoon cumin
- 1 Tablespoon garlic powder
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- fresh cilantro, rough chopped for garnish
Method
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Preheat the oven to 400° and lightly grease a small baking sheet or cast iron skillet. Set aside.
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Trim the base of the cauliflower to remove any green leaves and the stem.
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In a medium bowl, combine the yogurt with the lime zest and juice, mixing well.
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In a separate small bowl combine all the spices. Add to the yogurt and stir to completely combine.
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Dip the head of cauliflower into the bowl and use a brush or your hands to smear the yogurt paste evenly over its surface.
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Place the cauliflower on the baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The yogurt paste will make a crust on the surface of the cauliflower.
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Remove from the oven and sprinkle with lime zest. Let the cauliflower rest for 5 - 8 minutes before cutting it into wedges and serving. Top with fresh chopped cilantro.
Cooks Notes
Serve on top of rice and peas for a complete meal. Also delicious served on a bed of greens.