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."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by amybeth4 photo by amybeth4
photo by Donell K. photo by Donell K.
Ready In:




  • 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.

Questions & Replies

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  1. This was a hundred layers of sour---- it took forever to cook and then it was a little on the dry side. Don't try this one. Sorry .....I washed mine off and boiled it a while and was still able to eat it.
  2. Bad, bad, incredibly bad. First 30 - 40 minutes at 400 degrees will give you a mostly raw cauliflower, from raw i would recommend an hour to an hour and a half. Second, and mos importantly, 2 TABLESPOONS of chili powder!? I like spicy food but my mother does not so i use half what is called for in recipes, i used 1 tablespoon and it was like eating pepper spray. DO NOT USE THIS RECIPE WITHOUT MAJOR ALTERATIONS!!!
  3. I recommend steaming the cauliflower for about 15 minutes before applying the coating and baking, unless you like really crunchy & difficult to cut cauliflower. Tastes really great thought.
  4. Truly terrible. I'm an experienced cook, and my husband and I love roasted cauliflower. II followed the recipe exactly as written. It clearly was never tested. I expected a "unique" appearance, but flavor and texture were very poor. Don't waste your time and money on this one!
  5. Don't be fooled by the nice photo of this dish?mine looked exactly the same, but boy was it awful. Giving this recipe one star is being generous. The mix of ingredients, in theory, seemed interesting. As I followed the instructions exactly, I couldn't believe the overwhelming amounts of spices I was dumping into the bowl?no way this was going to be edible. I was right. This must be a weird practical joke. Served it to three veggie lovers who all spit it out simultaneously. STAY AWAY FROM THIS ONE! YOU HAVE BEEN WARNED! VILE!


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