Roast Cauliflower with Cilantro Lime Yogurt
1 whole head cauliflower
1 ½ cups whole Greek yogurt
4 cloves garlic
3 scallions, rough cut but save some of the green for garnish
1 bunch cilantro
1 tablespoon olive oil
2 tablespoons toasted pumpkin seeds (optional)
1 tablespoon toasted sesame seeds (optional)
1 tablespoon toasted black sesame seeds (optional)
1 red jalapeño, sliced thinly (optional)
1 radish, sliced thinly (optional)
Heat oven to 350 degrees.
Trim leaves and stem off of the cauliflower.
In a blender combine yogurt, garlic, rough cut scallion, most of the bunch of cilantro (reserving some for garnish) and the juice of 1 lime.
Blend until smooth, season to taste with salt, pepper and cayenne pepper. Set about half of this sauce aside.
Cover and rub the cauliflower all over with the remaining sauce being sure to get some into cracks and crevices. Drizzle the olive oil over the cauliflower and rub that in too. Put cauliflower into a pan right side up. Bake in oven until golden brown and tender about 1 hour and 15 minutes. May take more or less time depending on the size. If it gets too brown before it is cooked through loosely cover with tin foil.
To serve put some of the sauce on a large plate and spread to form a circle larger than the cauliflower.
Place roasted cauliflower in center of plate and garnish with any or all of the optional garnishes. Pass remaining sauce and lime wedges.
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