Whole Roasted Cauliflower with Curry and Yogurt Sauce
This delicious whole roasted cauliflower with curry and yogurt sauce is packed with flavor! A combination of curry, turmeric, honey and olive oil coat the cauliflower adding a spicy flavor. Then, it is roasted in the oven for a crispy texture and served with a lemon mint sauce. It is easy to prepare and It makes a fantastic low calorie, low carbohydrate side dish. The baked head of cauliflower can also serve as a tasty vegetarian main course meal.
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What Ingredients will I need for the Whole Roasted Cauliflower Recipe?
For the Roasted Cauliflower
- 1 large cauliflower about 1 kg
- ¼ cup olive oil
- 2 teaspoons of honey
- 1 ½ teaspoons curry powder
- 1 ½ teaspoons turmeric powder
- One small red onion
- 1 teaspoon of salt
- Freshly ground pepper
- 2 tablespoons fresh chopped parsley
For the Yogurt Sauce
- ½ cup plain Greek yogurt
- 2 tablespoons chopped fresh mint
- 1 ½ tablespoons of lemon juice
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How do I make the Roasted Head of Cauliflower?
This delicious low calorie and low carbohydrate recipe comes together in just a few simple steps. Here is what you will need to do to prepare it.
Step 1: Prepare the Cauliflower
Start off by preheating the oven to 450 degrees Fahrenheit. Prepare an oven safe baking dish with cooking spray and set aside. Then, wipe off the cauliflower and remove any dirt if necessary. Remove the largest green leaves from under the cauliflower. Place the prepared cauliflower in the prepared baking dish with the stem side down.
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Pro Tip: It's important not to rinse the cauliflower under running water as the added moisture will prevent the cauliflower from crisping in the oven.
Step 2: Prepare the Marinade
Finely chop the red onion and place it into a small bowl. Then, add in the olive oil, honey, curry powder, turmeric powder, salt and pepper. Whisk it together until it is well combined. Using a spatula, pour the curry mixture and spread all over the cauliflower.
Step 3: Bake the Head of Cauliflower and Prepare Yogurt Sauce
Bake the cauliflower with the curry sauce for 30 minutes on the center rack in the oven at 450 degrees Fahrenheit. While cauliflower is baking, prepare the sauce by combining yogurt, lemon juice and chopped mint in a small bowl, then set aside.
Step 4: Remove from oven, serve and enjoy!
When the cauliflower is done baking, you can verify it is done by inserting a knife in the main stem. If it's still firm, continue cooking for additional 5 minutes. Remove from the oven and allow to cool for five minutes. Use a sharp knife to cut into 4 wedges. Garnish with fresh parsley and serve with yogurt sauce.
How can I store the leftovers?
The roasted cauliflower can be stored in an airtight container in the refrigerator for up to four days. It makes a delicious lunch and can be eaten cold. It can not be placed in the freezer.
Ingredients
For Cauliflower:
- 1 large cauliflower about 1 kg or 2 lbs
- ¼ cup olive oil
- 2 teaspoons honey
- 1 ½ teaspoons curry powder
- 1 ½ teaspoons turmeric powder
- 1 small red onion diced
- 1 teaspoon salt
- Freshly ground pepper to taste
- 2 tablespoons fresh chopped parsley
For Yogurt Sauce:
- ½ cup plain Greek yogurt
- 2 tablespoons chopped fresh mint
- 1 ½ tablespoons fresh lemon juice
Instructions
For Cauliflower:
- Preheat the oven to 450 ° Fahrenheit. Prepare a baking dish with cooking spray and set aside.
- Wipe off the cauliflower and remove any dirt if necessary. Remove the largest green leaves from under the cauliflower. It’s important not to rinse the cauliflower under running water as the added moisture will prevent it from crisping in th oven.
- Place the cauliflower in the prepared baking dish stem side down.
- Finely dice the onion and place it into a small bowl. Add the olive oil, honey, curry powder, turmeric, diced red onion, salt and pepper to the bowl. Mix until well combined.
- Using a spatula, pour the curry mixture over the cauliflower and spread it until the entire head is covered.
- Bake for 30 minutes in the center of the oven. You can verify if the cauliflower is done by inserting a knife in the main stem. If it’s still firm, continue cooking for 5 minutes.
- Remove from the oven, allow to cool for 5 minutes, then cut into 4 wedges. Garnish with fresh parsley, if desired.
- Serve with yogurt sauce
For Yogurt Sauce:
- While the cauliflower is roasting, prepare the sauce.
- Finely chop the fresh mint. Add it to a small bowl with yogurt and lemon juice. Whisk until well combined.
Notes
- Will keep up to 4 days in the fridge in an airtight container.
- The next day you can eat it cold it’s just as good.
- Do not freeze.
