In a bowl, mix together yogurt and remaining ingredients and rub all over outside of cauliflower. Rinse the cauliflower head and pat dry. Whole Roasted Cauliflower with Curry & Garam Masala. Using a whisk, mix everything together until the sauce is smooth and combined. If you prefer softer cauliflower, then roast for longer. We love to eat, cook and travel for food. After the cauliflower roasts, you top it with a tahini/yogurt mixture along with chopped almonds and raisins. We think it tastes best slightly caramelized and served over citrusy, herb-packed Greek yogurt. Halve the pomegranate and squeeze the juice of one half through a sieve over the cauli. Line a large baking sheet with parchment paper. Cooking time: 55 minutes. Whole Roasted Peanut Butter Cauliflower Curry. Through this blog, we share our eating adventures and recipes. Ingredients. All you have to do is trim the leaves off the cauliflower and coat with seasonings. it’s so easy and it looks pretty cool! In small bowl, stir together garam masala, cumin and turmeric. Black Lentils . Keep spooning the oil dripping into the baking tray over the cauliflower. There is SO much flavor, you have to try this and it isn’t difficult at all to make. Lightly season your cauliflower with salt and pepper. Feb 4, 2017 - Spice up ordinary cauliflower with feta, pine nuts and yellow curry. Whole Roasted Curry Cauliflower 5 from 3 reviews Spice-encrusted and slow-roasted, this cauliflower emerges from the oven looking impossibly beautiful and just fork tender. It’s SO GOOD! Preheat oven to 375 degrees F. Break cauliflower into small to medium sized florets. Pop on baking sheet and bake for 40-50 minutes until golden and crispy. Take any kind of vegetable you want, flip it up side down, turn it inside out. At least 2 hours ahead of time, mix yogurt, spices, lemon juice in a small bowl, refrigerate until ready to use. Put the foil ring in a … Roast for 25-35 minutes until it is cooked through. Cauliflower, in particular, is perfect for cooking whole; it looks badass and is incredibly simple to prepare. In a bowl, mix together yogurt and remaining ingredients and rub all over outside of cauliflower. On a baking sheet, toss cauliflower with 1/4 cup of olive oil, Aleppo pepper, season with salt and pepper to taste. In a bowl, mix together the harissa, yoghurt, ½ a tablespoon of red wine vinegar and a little sea salt and black pepper, then quickly rub the mixture all over the cauli. Great as a side dish, this recipe also can serve as a vegetarian main course. Place in a baking tray and roast in the oven for 30 minutes. The tangy … This looks fantastic! I used a brush to coat the cauliflower in the sauce. 3 tbsp vegetable bouillon paste, stock concentrate or as we call it in Sweden “fond” 1 tbsp lemon juice. Taste and adjust as needed. Drizzle with the minty yogurt sauce, or serve it on the side for dipping! The nutrition information provided are only estimates based on an online nutritional calculator. Gently mix everything together. Whole roasted cauliflower: 1 medium sized head of cauliflower. Your email address will not be published. In a small bowl mix together the oil and all the spices. Roast the cauliflower … You want the whole cauliflower covered with a light and even layer of sauce. I’ve had “whole roasted cauliflower” on my recipe to-do list for nearly three months, but I kept eating my cauliflower before having a chance to make it. On The Menu Tonight – Curry Spiced Roasted Cauliflower! Store the cooked tandoori whole roasted cauliflower in a sealed container in the fridge for up to 4 days and in the freezer for up to 4 months. Preheat oven to 375°F and prepare a baking sheet with parchment paper. Roast for 20-25 minutes until tender and starting to brown. You’ll need one head of cauliflower, I used a yellow cauliflower because they had it at the store and I thought it was pretty. Please click “OK” or continue to use our site if you agree to these terms. Required fields are marked *. Make a small foil ring wide enough to hold up the base of the cauliflower a little. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper. I was really happy with how mine turned out. Rub the marinade on the cauliflower to cover all sides. Brush on yogurt mixture until cauliflower is entirely covered in a thin layer of the curry yogurt. 2 tbsp lemon juice. 1 tbsp garam masala or curry powder; 1 tsp ground cumin; 1 tsp ground turmeric ; 1 head cauliflower; 1/2 cup Filippo Berio Olive Oil; 1/2 tsp salt; Directions.

whole roasted cauliflower curry yogurt

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