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This roasted cauliflower makes for a spicy and eye-catching dish to serve to your family or guests. If you’re tired of eating steamed cauliflower, then this recipe is a must-try for you.
And thank goodness we are allowed Greek yogurt on the Lifestyle and Kickstart levels of the Whole Life Challenge because it provides a great coating for roasted cauliflower. If you cannot find the Moroccan spice mixture known as ras el hanout, then you can just use any curry powder you can find (or mix up your own ras el hanout).
Ras el Hanout Roasted Cauliflower
This roasted cauliflower makes for a spicy and eye-catching dish to serve to your family or guests. If you're tired of eating steamed cauliflower, then this recipe is a must-try for you.
- 1 cup plain Greek yogurt preferably full fat
- 1 medium cauliflower washed and trimmed of leaves but kept whole
- 1 Tbsp ras el hanout seasoning mix
- 1 tsp salt
- 3 cloves garlic minced
- 1 Tbsp olive oil
Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper.
In a medium-sized bowl, mix the ras el hanout, salt, garlic, and yogurt.
Take the trimmed cauliflower upside down by its stem and dip it into the yogurt. Make sure to coat the cauliflower everywhere, even underneath.
Lay the cauliflower right side up on the parchment paper and place the baking sheet on the middle rack.
Roast for 60 minutes. Remove cauliflower from oven and cover with foil.
Return cauliflower to the oven, and roast for 30 more minutes.
Remove from the oven and drizzle the olive oil all over it.
Serve hot as a whole head (accompanied by other colorful veggies, if you wish) and then slice up.