Roasted Cauliflower

I first made this recipe by Erin McDowell from PureWow years ago as part of a vegetarian Thanksgiving meal. The idea is that the cauliflower, a round, roasted thing, is a sort of visual replacement for the turkey, though it’s much smaller and functions as more of a side than a main course.

The recipe is pretty simple; the cauliflower is coated in a mixture of yogurt, spices (chile powder, cumin, garlic powder, curry powder, kosher salt and pepper, all store-bought except the garlic powder) and the zest and juice of a lime (I used a lemon, because I didn’t have one) and baked at 400°F for 30-40 min, until just cooked, but still crunchy. This recipe makes almost twice as much of the marinade as you need (it uses a cup and a half of yogurt!) for a regular-sized cauliflower, so take that into account if you don’t want to waste it.

This results in a nicely browned head of cauliflower.

Shown here served with a turkey burger with aioli, goat cheese, and cooked tomatoes, on a brioche bun.

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