If you think cauliflower is a boring, tasteless vegetable, this recipe will change your mind for good. Our whole roasted cauliflower with turmeric is full of spicy flavour and tangy Greek yoghurt – the perfect topping for crunchy cauliflower. You can serve this up as a main course, or as a side to share. But trust us: you’ll probably want to keep this beauty all for yourself….
This is the latest in our series of recipes that have just 7 ingredients and which are ready in 30 minutes or less. While this does take a little longer than 30 minutes, you can just pop it in the oven and forget about it while it’s roasting.
You can also play around with whatever spices you have, add extra chilli or even some garlic cloves. Our way (below) is a classic though…
Whole Roasted Cauliflower With Turmeric: Ingredients
- Whole cauliflower
- Greek (or plain) yoghurt
- Chilli flakes
- Almonds (hazelnuts will also work well!)
- Coriander (or any other fresh herb you have, such as parsley)
Wash the cauliflower and remove any of the outer leaves. Cut the stem so that it rests flat on top of a baking tray. Preheat the oven to 450 °F (230 °C).
Squeeze half a lemon over the cauliflower.
Add a generous amount of olive or sunflower oil over the cauliflower, rubbing it in to make sure it’s in all the crevices.
Put the cauliflower into the oven at 450 °F (230 °C) for 40 minutes, until nicely charred.
In the meantime, you can mix up that colourful marinade! Squeeze half a lemon into the bowl of Greek yoghurt.
Season to taste with salt and pepper.
Add in 3-4 tablespoons of turmeric and 1 tablespoon of chilli flakes. You can add in more chilli if you like it extra spicy.
Mix well, smoothing out any lumps until you have an even, golden-coloured mixture.
Take the cauliflower out of the oven and spoon the turmeric mix all over it. Layer it on, making sure to cover every inch of the cauliflower. Rub it into all the crevices of the cauliflower.
We’re not messing when we say cover all of it…
Place the cauliflower back into the oven (still at 450 °F) and bake for another 15 minutes so that the spicy mix absorbs and ‘bakes on’.
Chop the coriander and almonds into small, rough sizes.
Transfer the cauliflower onto a serving plate and scatter the almonds and coriander on top of it.
Just LOOK at that golden colour!
Slice into the cauliflower and enjoy! It also keeps well in the fridge, but we doubt there will be any leftovers…
If you like this recipe, check out our other foodie content over on the Big 7 Travel Instagram account.