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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.
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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!
Course Main Course, Side Dish, vegetarian
Cuisine East Indian
Keyword whole roasted cauliflower
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Calories 59kcal
Author Cinde Little

Ingredients

  • 1 whole cauliflower
  • 1½ 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

Serving: 250g | Calories: 59kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 851mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 1mg
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