Roasted Whole Head of Cauliflower

Makes 6 Servings

1 tablespoon vegetable oil
1 whole head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
1 tablespoon garlic powder
1 tablespoon cumin
2 tablespoons chile powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Preheat the oven to 400 degrees and lightly grease a small baking sheet or baking dish with vegetable oil. Set aside. Trim the base of the cauliflower to remove any green leaves and tough stem. In a medium bowl, combine the yogurt with the lime zest and juice, garlic powder, cumin, chile powder, curry powder, salt and pepper. Drag the cauliflower in the bowl and use your hands to smear the marinade evenly over its surface. The 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, about 30 - 40 minutes. The marinade will make a crust on the surface of the cauliflower. Let the cauliflower cool for 10 minutes before cutting into wedges. This recipe is a "keeper". 

This recipe is shared February 16-20, 2015
on NewsTALK 94.3 FM, AM 570 WKYX, FM 95.5 and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com