Description
Roasted head of cauliflower slathered in spice and other things nice.
Ingredients
- 3 Tablespoons Canola Oil, Plus More To Oil Baking Sheet
- 2 teaspoons Garlic Paste
- 1 teaspoon Ginger Paste
- 1 teaspoon Lemon Juice
- 1 Tablespoon Cayenne Pepper
- 3 Tablespoons Coriander Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 1 whole Whole Cauliflower, Cleaned And Trimmed Of Leaves And Thick Stem
- 3 Tablespoons Canola Oil, Plus More To Oil Baking Sheet
- 2 teaspoons Garlic Paste
- 1 teaspoon Ginger Paste
- 1 teaspoon Lemon Juice
- 1 Tablespoon Cayenne Pepper
- 3 Tablespoons Coriander Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 1 whole Whole Cauliflower, Cleaned And Trimmed Of Leaves And Thick Stem
Preparation
Preheat oven to 375°F. Oil a foil-lined baking sheet with cooking spray or cooking oil.
In a small bowl, combine oil and all spices and seasonings. Using your brush or hands, smear the head of cauliflower with this mixture.
Place the cauliflower on the prepared baking sheet and roast for 20 minutes, until slightly browned on surface.
At this point, take a large piece of foil and lightly tent the cauliflower for the remaining 20–30 minutes or until soft when pressed with fork and top is well browned and crusted.
Allow to cool for 10 minutes before cutting. Serve as wedges with cilantro yogurt (yogurt, minced cilantro, salt, pepper) and/or white rice.
Recipe adapted from PureWow.
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