Turmeric-Spiced Whole Roasted Cauliflower is filled with an unusual combination of ingredients such as yogurt, turmeric, lemon juice, and maple syrup. This recipe ensures the cauliflower cooks well and takes all those flavors. It can be served with grains, like brown rice, wild rice, or cooked farro with chickpeas. This recipe is sure to make an impressive centerpiece on your dining table with its sweet and rich aroma.
To make this dish, start by preheating your oven to a temperature of 400 degrees Fahrenheit. Line your baking sheet with aluminum foil to retain the olive oil and lemon juice run-off. Prepare your cauliflower head by placing it on a cutting board and slicing the bottom of the core off, so it sits evenly on the baking sheet. Now lightly drizzle some olive oil over the cauliflower using your hands or a pastry brush until the cauliflower is evenly coated. Then sprinkle with salt and pepper and place it in the preheated oven—roast for about 45 minutes.
While you roast the cauliflower, make your sauce by whisking yogurt, olive oil, lemon juice, garlic, cumin, turmeric, coriander, salt, maple syrup, and cayenne together.
Remove the cauliflower from the oven and use a fork to gently pull apart and pour some olive oil and lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast again, this time, for 15 minutes.
Spread some of the yogurt sauce over the cauliflower and place it in the oven again. Roast for another 15 minutes.
Now, toss some spring greens in a large bowl, drizzle the spring greens with olive oil, a squeeze of lemon, and a pinch of salt. Then set aside, at least for now.
The whole cauliflower head should be evenly cooked. However, test the cauliflower by piercing it with a sharp knife. It should be tender inside and out. Top the cauliflower with yogurt sauce, sprinkle it with some fresh herbs, and toasted pine nuts. Slice the cauliflower into quarters and serve it with the salad and remaining yogurt sauce on the side.
Enjoy your meal!
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