Roasted Whole Cauliflower (Curry)

Source: Imperfect Foods blog

Source: Imperfect Foods blog

INGREDIENTS:

For the cauliflower:

• 1 tablespoon olive oil
• 1 head cauliflower, leaves removed
• 1½ cups soy yogurt
• 1 lemon, zested and juiced
• 2 garlic cloves, crushed to a paste
• 1 tablespoon yellow curry powder
• 1 tablespoon cayenne
• 1 tablespoon paprika
• 1 tablespoon cumin
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

For the sauce:

• ¾ cup soy yogurt
• ½ lemon, zested and juiced
• 1 small cucumber, grated
• 1 garlic clove, grated
• ¼ cup cilantro, roughly chopped
• ¼ teaspoon cumin
• ½ teaspoon kosher salt
• Freshly ground black pepper

For the garnish: (optional)

• Cilantro leaves, roughly chopped
• Lemon wedges
• Pickled onions
• Pomegranate arils

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. Lightly grease a baking sheet with vegetable oil and arrange cauliflower on top.
3. In a medium bowl, combine yogurt, lemon zest and juice, garlic paste, curry powder, cayenne, paprika, cumin, salt, and pepper.
4. Pour the yogurt mixture over the cauliflower and brush evenly over the surface.
5. Roast the cauliflower until it looks golden brown on top and a paring knife can easily glide through the florets, 35 to 45 minutes.
6. Meanwhile for the yogurt sauce, combine the yogurt, lemon zest and juice, grated garlic, cilantro, cumin, salt, and pepper in a small bowl.
7. Spread the yogurt sauce onto a serving dish and place the roasted cauliflower on top. Garnish with cilantro, pickled onions, and pomegranate arils, and serve with lemon wedges on the side.
8. Cut cauliflower into wedges or steaks and enjoy!

Such an EXCELLENT recipe, I had to share it!