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A whole roasted cauliflower on a platter lined with lettuce leaves and one wedge cut out topped with a twist of lime.

Whole Roasted Cauliflower

Serving a whole Roasted Cauliflower with East Indian spices is a "wow" vegetarian main course or impressive side dish. It's easy to create a full meal with dahl, rice and a salad but this presentation will steal the show!
5 from 2 votes
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Course: Main Course, Side Dish, vegetarian
Cuisine: East Indian
Keyword: whole roasted cauliflower
Servings: 6 people
Calories: 59kcal
Author: Cinde Little

Ingredients

  • 1 whole cauliflower
  • cups yogurt
  • 1 lime zest and juice
  • 2 tablespoon chile powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 2 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Preheat oven to 400°F and lightly grease a baking sheet.
  • Remove leaves and cut away the stem at the base of the cauliflower leaving it whole.
  • Mix all ingredients in a bowl about the size of the cauliflower.
  • Dip the cauliflower into the bowl swirling it to cover the entire head with the mixture.
  • Place cauliflower on baking sheet and brush with additional sauce if desired. Roast in preheated oven until it is browned on the outside and cooked through, 35-40 minutes. This may vary depending on the size of your cauliflower.
  • Place on a platter and take it to the table whole. Cut in wedges to serve.
  • Store leftover sauce in the fridge. Use on chicken, or cut up vegetables and roast accordingly.

Nutrition

Nutrition Facts
Whole Roasted Cauliflower
Amount Per Serving
Calories 59 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 851mg37%
Potassium 208mg6%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 875IU18%
Vitamin C 5mg6%
Calcium 101mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.