Roast the Whole Damn Cauliflower!

by Rachel Baker on February 19, 2014

We tried this the other night, and it was pretty good. The sauce/marinade was great! We tend to like Cauliflower mixed with other things though (like in chili or some other kind of mix meal), so the part of the cauliflower that didn’t have the marinade was very much just the taste of plain cauliflower.

Now, if you were serving a raw veggie plate, the marinade would be phenomenal (without the olive oil) as a dip for the veggies. I also think its a good starting point to make some of your own marinade flavors.

I paired this with a heart shaped turkey loaf on Valentines day and served it with the “I love you with my heart and mind” idea….because, you know, the cauliflower looks like a brain.  It was cute.

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we’ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.

Check out the remainder of the article here:
http://www.huffingtonpost.com/purewow/forget-florets—roast-th_b_4674537.html

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