This spicy whole roasted cauliflower recipe is just as delicious as it is easy to make. Whether you’re a dedicated vegetarian or just looking for tasty new ways to increase your veggie consumption, this recipe is sure to fit the bill!

Servings: 6


  • 1 tablespoon vegetable oil
  • 1 head cauliflower
  • 1 1/2 cups plain Greek yogurt
  • 1 lime, zested and juiced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Step 1: Preheat oven to 400 degrees Fahrenheit, and lightly grease a small baking sheet with vegetable oil. Set aside.

Step 2: Trim the base of the cauliflower to remove any green leaves and the woody stem.

Step 3: In a medium bowl, combine the yogurt with lime zest and juice, chili powder, cumin, garlic powder, curry powder, salt and pepper.

Step 4: Dunk the cauliflower into the bowl, and use a brush or your hands to smear the marinade evenly over its surface. Any excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other vegetables.

Step 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.

Step 6: Let the cauliflower cool for 10 minutes, then cut it into wedges before serving.

This dish is best served alongside your favorite leafy green salad and also pairs well with any type of meat, fish or poultry. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.