Best 4 Spicy Whole Roasted Cauliflower Recipes
Welcome to a delightful culinary journey where roasted cauliflower takes center stage, transformed into a symphony of flavors. This versatile vegetable, often overlooked, becomes the star of the show, roasted to perfection and infused with a tantalizing blend of spices. Our collection of recipes offers a range of options to suit every taste, from the classic and comforting to the bold and adventurous.
Prepare to be amazed by our signature dish, the Spicy Whole Roasted Cauliflower, a fiery delight that will set your taste buds ablaze. Marinated in a mixture of aromatic spices, roasted to a golden crisp, and drizzled with a tangy sauce, this cauliflower steals the spotlight. If you prefer a milder experience, our Mild Whole Roasted Cauliflower provides a gentle touch of warmth, allowing the natural sweetness of the cauliflower to shine through.
For those seeking a unique twist, our Harissa Roasted Cauliflower with Chickpeas and Tahini Sauce introduces North African flavors, combining roasted cauliflower with chickpeas, aromatic spices, and a creamy tahini sauce. The result is a harmonious blend of textures and flavors that will transport your taste buds to a vibrant souk. And if you're looking for a vegan option that doesn't compromise on taste, our Roasted Cauliflower with Turmeric and Coconut Milk is a delectable choice. Roasted cauliflower florets bask in a rich and creamy sauce infused with aromatic turmeric and coconut milk, creating a dish that is both flavorful and satisfying.
No matter your preference, our collection of roasted cauliflower recipes promises an unforgettable culinary experience. Embark on this flavorful adventure and discover the hidden potential of this humble vegetable, transformed into a culinary masterpiece.
SPICY WHOLE ROASTED CAULIFLOWER
By Erin McDowell, on PureWow.com, January 23, 2014. I was skeptical at first, but we enjoyed the unusual combination of spices, it's sort of a vegetarian version of a tandoori dish. Please note that the first word in the title is "spicy"; if your palate is not accustomed to strong, earthy spice blends, you might consider suggest finding an alternative marinade or cutting back on the amounts of spices for this technique, but if you like robust flavors go whole hog. In my experience, the cauliflower needed 10 or 15 extra minutes to cook, checking for doneness with a metal skewer, and the head I used was a small, organic one. We used the leftover marinade the following day on some broiled chicken.
Provided by zeldaz51
Categories Cauliflower
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
- Trim the base of the cauliflower to remove any green leaves and the woody stem.
- In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
- 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.).
- Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. Test with a skewer to check interior doneness and cook longer if necessary, being careful not to scorch the marinade. The marinade will make a crust on the surface of the cauliflower.
- Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad with a lime juice and olive oil dressing.
Nutrition Facts : Calories 66.5, Fat 3.2, SaturatedFat 0.5, Sodium 851.4, Carbohydrate 9.4, Fiber 3.7, Sugar 2.3, Protein 2.9
SPICY WHOLE ROASTED CAULIFLOWER
Steps:
- 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.
SPICY WHOLE ROASTED CAULIFLOWER
http://www.purewow.com/entry_detail/recipe/8821/Forget-florets--roast-the-whole-damn-cauliflower.htm
Provided by Wendys Kitchen
Categories Cauliflower
Time 50m
Yield 1 cauliflower
Number Of Ingredients 10
Steps:
- Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
- Trim the base of the cauliflower to remove any green leaves and the woody stem.
- In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
- 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.).
- 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.
- Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
SPICY WHOLE ROASTED CAULIFLOWER RECIPE - (4.7/5)
Provided by á-24918
Number Of Ingredients 10
Steps:
- 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.
Tips:
- Choose a large, firm head of cauliflower for roasting.
- Trim the cauliflower, removing any leaves and excess stem.
- Use a sharp knife to score the cauliflower all over, this will help the spices penetrate and the cauliflower to cook evenly.
- Toss the cauliflower with olive oil, cumin, coriander, paprika, salt, and pepper.
- Roast the cauliflower at 425 degrees Fahrenheit for 45-50 minutes, or until it is tender and slightly browned.
- Serve the cauliflower whole or cut into wedges.
- Garnish with chopped cilantro or parsley.
Conclusion:
This spicy whole roasted cauliflower recipe is a delicious and healthy way to enjoy this versatile vegetable. The cauliflower is roasted until tender and slightly browned, and the spices give it a flavorful kick. This dish is perfect for a vegetarian or vegan meal, or as a side dish to grilled chicken or fish. Whether you're looking for a new way to prepare cauliflower or you're just looking for a tasty and healthy meal, this recipe is sure to please.
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