Meatless Monday Recipe – Roasted WHOLE Cauliflower

9 Jun

I don’t know how many of you watch The Real Housewives of Orange County but it’s one of my guilty pleasures and I just love Tamra Barney.  She’s a shit-disturbing, take-no-shit trouble maker who people just love to hate.  And yes, I follow her on Facebook so when she posted a RECIPE? of all things last week, I wasn’t sure what to expect.  But you know what?  I actually read it and thought, heck, this could work.  I would obviously substitute the Greek yogurt with a non-dairy version but I figured I would share the original recipe as is for all my dairy-loving Greek yogurt fans.

roasted cauliflower

Makes 6 servings at takes approximately 1 hour from start to finish.

Ingredients:

1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt (or non-dairy yogurt of your choice)
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper


Instructions:

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower 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.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Enjoy!
Source:  www.purewow.com

Until next time,

Have a fit and fabulous day!

Lisa

 

 

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