I have been wanting to try this recipe for ages and when cauliflowers finally came down to price I wanted to pay, I thought – today is the day!
This is so delicious and I used up the leftovers by chopping them up and stir frying with garlic, crispy bacon and chilli then tossed through Penne pasta. Perfect!
The photos show the cauliflower looking a little dark on the outside. This is because we really went to town and cooked this one in the Weber Kettle BBQ… It was sensational and the coating was crisp…
Cooked all the way through – cut the cauliflower into slices like a cake to serve – what a wonderful flavour…
1 tablespoon vegetable oil
1 whole head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chilli powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
Preheat a fan-forced oven to 200c and line a small baking sheet with baking paper.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yogurt with the lime zest and juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.
Place the cauliflower on the prepared baking sheet and roast until the surface is dry and browned, 50 minutes to an hour.
Pierce with a skewer to check if cooked all the way though.
The marinade will make a crust on the surface of the cauliflower
Cut into wedges to serve.
Bon Appetit! 🙂