Whole roasted cauliflower

January 24, 2014
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

  • Serves 6-8
  • 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
In This Recipe
  1. main ingredients
  2. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil., set aside
  3. Trim tough ends off kale, place in a large plastic bag with oil and salt, toss until coated.
  4. Place leaves side by side on baking sheet and place in oven until dried and crispy
  5. Pulverize dried kale in food processor or blender to form a powder.
  6. Trim the base of the cauliflower to remove any green leaves and the woody stem.
  7. 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.
  8. . Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.
  9. 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.
  10. Let the cauliflower cool for 10 minutes before cutting it into wedges to serve.

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