While we give our curry spice mix an enthusiastic two thumbs up, the real takeaway from this recipe is just how easy (and totally delicious) it is to roast a whole head of cauliflower. Give it a try to discover why we’re saying goodbye to steamed florets for good—and feel free to swap in whatever spice combo you’d normally slather on a roast chicken.

Get the recipe for Curry-Roasted Cauliflower:

Curry-Roasted Whole Cauliflower

Author: Misfits Market

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Ingredients

Scale

For the cauliflower:

1 tablespoon vegetable oil
1 head cauliflower, leaves removed
1½ cups plain Greek yogurt
1 lemon, zested and juiced
2 garlic cloves, crushed to a paste
1 tablespoon yellow curry powder
1 tablespoon cayenne
1 tablespoon paprika
1 tablespoon cumin
2 teaspoons kosher salt
1 teaspoon black pepper

For the sauce:

¾ cup plain Greek yogurt
½ lemon, zested and juiced
1 small cucumber, grated
1 garlic clove, grated
¼ cup cilantro, roughly chopped
¼ teaspoon cumin
½ teaspoon kosher salt
Freshly ground black pepper

To garnish:

Cilantro leaves, roughly chopped
Lemon wedges
Pickled onions
Pomegranate arils

Instructions

Preheat oven to 400°F.
Lightly grease a baking sheet with vegetable oil and arrange cauliflower on top.
In a medium bowl, combine yogurt, lemon zest and juice, garlic paste, curry powder, cayenne, paprika, cumin, salt, and pepper.
Pour the yogurt mixture over the cauliflower and brush evenly over the surface.
Roast the cauliflower until it looks golden brown on top and a paring knife can easily glide through the florets, 35 to 45 minutes.
Meanwhile for the yogurt sauce, combine the yogurt, lemon zest and juice, grated garlic, cilantro, cumin, salt, and pepper in a small bowl.
Spread the yogurt sauce onto a serving dish and place the roasted cauliflower on top. Garnish with cilantro, pickled onions, and pomegranate arils, and serve with lemon wedges on the side.
Cut cauliflower into wedges or steaks and enjoy!