Whole roasted cauliflower

January 24, 2014
3 Ratings
  • Serves 6-8
Author Notes

This is an impressive dish as it looks almost like a turkey ready to be carved. It is also a great way to get kids to eat dark leafy greens and cruciferous veggies. —Rick

What You'll Need
  • main ingredients
  • 1 bunch kale
  • 2 tablespoons vegetable oil
  • 2 teaspoons kosher or sea salt
  • 1 bunch cauliflower
  • 1 1/2 cups plain Greek yogurt
  • 1 piece lime, zested
  • 2 tablespoons chile powder
  • 1 tablespoon cumin
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 1 teaspoon black pepper
  • none
  1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil., set aside
  2. Trim tough ends off kale, place in a large plastic bag with oil and salt, toss until coated.
  3. Place leaves side by side on baking sheet and place in oven until dried and crispy
  4. Pulverize dried kale in food processor or blender to form a powder.
  5. Trim the base of the cauliflower to remove any green leaves and the woody stem.
  6. In a medium bowl, combine the powdered kale with yogurt, lime zest and juice, chile powder, cumin, paprika, garlic powder, curry powder, salt and pepper.
  7. . Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.
  8. Place the cauliflower back on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
  9. Let the cauliflower cool for 10 minutes before cutting it into wedges to serve.

See what other Food52ers are saying.

  • Caroline Sloat
    Caroline Sloat
  • Carolyn V
    Carolyn V
  • Diana Poveromo
    Diana Poveromo
  • Emily Wallace
    Emily Wallace

4 Reviews

Caroline S. February 1, 2017
Before going ahead and making this recipe, I read all the comments. My crust was much greener (was it my kale, or was it omitted in the photo?). The cooking time was way too short, so I checked for doneness several times and ended up doubling it. I asked my guests for their input as we were eating, and one suggested inserting part of the mix for the crust/topping into the cauliflower to integrate the flavor. (There was plenty left over and it made a tasty dip!)
Carolyn V. January 4, 2015
This recipe is nowhere near the food52 standard. The proportions are all wrong - way too many tablespoons of everything. The cooking time is way off - after 45 minutes, it was still basically raw. Was it just added for the photo op? I love this site and this recipe does not do it justice.
Diana P. October 6, 2014
I enjoyed the spices in this. Very flavorful. The outer crust didn't get as crunchy as I hoped but I think it may have been due to the amount of the yogurt coating. The ingredients made a lot of yogurt mixture. I completely over coated it and still had a good amount left over. I would definitely try it again with a little less coating.
Emily W. March 15, 2014
This looked really good , but was very disappointed . All the spices were to much.