This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that's as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next "the vegetarians are coming to dinner" party.
- Preheat oven to 200 C and lightly grease small baking sheet with vegetable oil
- 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, chilli power, 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 a airtight container for up to three days and use with meat, fish or other veggies.)
- Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30-40 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.