Whole roasted cauliflower
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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.
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