I love roasted cauliflower, but seem to roast it the same way every time. I saw a picture floating around of whole roasted cauliflower so I thought I would put my spin on it. The flavors of Thai are delicious on just about anything and it’s no exception here. There’s a slight spice from the Thai chilies but the honey and coconut accent those spicy flavors perfectly. If you’re a vegetarian, you are going to love this.
Olive oil spray
1 head cauliflower
5 oz. non-fat Greek yogurt
2 teaspoons fresh lime juice
Zest of one lime
¾ tsp. Thai yellow curry powder
¼ teaspoon grated ginger
1/8 teaspoon granulated garlic
¼ teaspoon kosher salt
1/8 teaspoon black pepper
½ teaspoon lemongrass paste, deli section in tube
1/3 cup shredded sweetened coconut
½ – 1 teaspoon Thai red chili, finely minced, desired heat
1 teaspoon honey
¼ cup shredded sweetened coconut to garnish (optional)
Heat the oven to 400 degrees F.
Spray the bottom of a baking sheet with a little olive oil spray.
Trim the stem of the whole cauliflower and remove any leaves attached. Keep the cauliflower whole.
In a small bowl, mix the yogurt, lime juice and zest, curry powder, ginger, garlic, kosher salt and pepper, lemongrass paste, shredded coconut, chili, and honey together. Using your hands, slather the yogurt mixture all over the head of cauliflower on the top and sides. Place on the baking sheet, uncovered, and cook for about 40-50 minutes or until tender. Remove and garnish with additional coconut if desired. Slice and serve warm.