Oven-Roasted Cauliflower #2
Emeril Lagassi

(Mexican, cauliflower, lime, yogurt)

Oven-Roasted Cauliflower #2
Oven-Roasted Cauliflower #2

Yield: 10-12 servings


1 Tbsp EVOO
1 head cauliflower
1½ C plain Greek yogurt
1 lime, zested & juiced
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp garlic powder
2 tsp curry powder
2 tsp kosher salt
1 tsp black pepper


  1. Preheat oven to 400 degrees F. Prepare small baking sheet.
  2. Trim the base of the cauliflower to remove any green leaves and woody stem.
  3. In medium bowl, combine yogurt with lime zest and juice, chili powder, cumin, garlic powder, curry powder, salt and pepper.
  4. Dunk cauliflower into the bowl and use a brush or hands to smear the marinade evenly over surface.*
  5. Place cauliflower on prepared sheet and roast until surface is dry and lightly browned, 30 - 40 min. Marinade will make a crust on the cauliflower.
  6. Let rest for 10 min before cutting into wedges and serving with green salad.
*Note: Any excess marinade can be stored in airtight container for up to 3 days and used with meat, fish, or other vegetables.