Wednesday, March 4, 2015

Whole Roasted Cauliflower w/ Yogurt & Spices


Dear Cauliflower,

You have never had a good reputation, especially because mothers served you to their children boiled or steamed.

You always needed melted cheese and tons of hot sauce for me.

But now, cauliflower, you are the "it" vegetable.
You've made it, you are in vogue.

You are served on every NYC restaurant menu w/ capers and anchovies and raisins.

Since I've learned to roast your bland little florets, you have become my favorite vegetable.

But people still can't leave you alone.

Instead of just roasting you with kosher salt & olive oil to caramelized perfection, they have to find new ways to bring out your flavors.

Turning you into rice or pizza crust is very hip right now.

Some like to wrap you in bacon, and others like to place your whole body in the oven coated in spices, roasting you whole.

I apologize that I followed this trend.

I dipped you in yogurt and spices and sliced into you like a steak.

Unfortunately, I found the only thing I tasted were the spices.
Your beautiful flavor was missing for me.

But the presentation was nice, and everybody oohed and aahed, but I was not fooled.


I promise that I won't do this to you again.

I love you just the way you are.


Whole Roasted Cauliflower w/ Yogurt & Spices: (adapted from this recipe)

1 head cauliflower, stem trimmed
1 1/2 cups plain Greek yogurt
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

Mix the yogurt w/ the spices in a bowl.

Dip the whole head of cauliflower in the bowl and help spread the yogurt mixture with a spoon.


Place on an oiled baking sheet or roasting pan.


Roast for 40 minutes at 375F until the crust is a nice golden brown.


Let rest 15 minutes before cutting into slices.

11 comments:

Katie C. said...

Well, that's good to know. Thanks! We have made your Chicken Fried Rice (not) several times and love it.

Content in a Cottage said...

Stacey....It looks beautiful. Sorry it was a disappointment.
xo, Rosemary

Anonymous said...

I mixed the Greek yogurt with a sweet curry blend before I slathered it on the cauliflower. The whole family loved it - not sure why yours wasn't good, it looks beautiful...
Rebecca

Lisa Faley said...

HAHAH!! Hilarious post!!! I have to say I am with you.... roasted in florets is my favourite too, simply with sea salt and olive oil.
I have made this whole spiced version and I wasn't a fan either... it was okay, and tasted nothing like cauliflower.
Great post!! giggle...

bigpilot said...

I might try this recipe in my Kamado Joe smoker with some peach or apple wood.

Natalia B said...

You are too funny Stacey!

I happened to have bought a cauliflower today at the Route 10 Market in Livingston where I sometimes buy my vegetables. Will be roasting mine tonight with the delicious yogurt & spices & can't wait to try.

Jane C said...

Sorry-living with a Type 1 I jumped on the rice /. Cauliflower bandwagon since rice not allowed in our house. IT IS FAN DAMN TASTIC if you can't eat rice. Not judging just saying

Stacey Snacks said...

Jane C.

I LOVED the cauliflower fried "rice"......her is the recipe in case you missed it. SO GOOD.

http://www.staceysnacksonline.com/2014/10/low-carb-cauliflower-fried-rice-sans.html

Stacey

Anonymous said...

"I am an antiques dealer and appraiser by profession, but am secretly a crazy cook."

Honey, the secret is OUT.

This is the most beautiful letter to a cruciferous vegetable I have ever read.

Reading it, I actually teared up a bit.

For Henry.

;o)

Sophie Archer said...

Looking at the picture, I can imagine how it would taste. I would roast the florets as normal and then make a yogurt sauce to dip the florets into. I often do that with roast sweet potatoes and dip them into a cumin and lime yogurt sauce.

Maha Lakshmi said...

Good post. I like your blog. Thank you so much for sharing.

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