The Whole Damn Thing.
This recipe was an emotional rollercoaster. I loved the idea of a new take on my all-too-common roasted cauliflower florets, AND prep work is minimal because you’re roasting the whole damn thing...at once. That being said, in the end, I can’t say 100% whether I liked or disliked it.
My first taste of the marinade, I was sold. But then, after cooking, I wasn’t completely impressed. My roommate was an immediate fan of the finished product, but something was still not right for me. It wasn’t until day 2, when I added the cauliflower to a salad, that I was back on the loved-it side of things.
And so, because I have such mixed feelings about this, I give you a breakdown of my highs and lows.
Pro: Prep work is a breeze. Minimal ingredients, a quick chop of the stem/ leaves, and it’s ready to bake.
Con: The recipe yields a HUGE amount of marinade. They suggest using it on other vegetables, fish or meat, but I would have preferred having more precise measurements. I suggest cutting the recipe in half. There will be more than enough.
Pro: Great combination of flavors. I am always a fan of chili and lime, so I was more than pleased by the flavor profile. I may try to find a way to turn my left over marinade into a dressing of sorts.
Con: The amount of each spice was also HUGE, leaving a slightly gritty after-texture. This wasn’t at all present once added to the salad, but I was disappointed nonetheless.
Con: Per the recipe, I smeared the marinade on the outside of the cauliflower head, however once baked and cut open, it’s clear that the flavors did not penetrate any further than the surface.
Pro: What I made looks exactly like the photo, which makes me feel like a huge success.
In the end, I say go for it. At the very least, you can check “Roasting a Whole Damn Cauliflower” off your list.
Spicy Whole Roasted Cauliflower
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. 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.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.