Whole cauliflower in the oven

Name: Whole cauliflower in the oven - Draga A.
Ingredients: 1 whole cauliflower; leaves removed; 400 g Greek yogurt; juice and zest of 1 lemon; 1 tablespoon curry; 1/2 tablespoon garlic powder; a pinch of dried chili; 1 tablespoon vegetable oil; sea salt; pepper

Savory - Whole cauliflower in the oven by Draga A. - Recipia

Sometimes, when I feel like something quick with vegetables, I make a whole cauliflower in the oven. It's one of those recipes where you don't have to chop, slice, or cook in multiple pots. You wash the cauliflower, dip it in sauce, and put it in the oven. The recipe has no complicated steps and doesn't dirty many things. It's easy to make when you don't want to spend too much time in the kitchen. Quick Info Total time: about 1 hour Preparation time: 10 minutes Baking time: 45 minutes Servings: 4 Difficulty: easy Recipe suitable for lunch or dinner, as a main dish or side Ingredients 1 whole cauliflower, cleaned of leaves 400 g Greek yogurt Zest and juice of 1 lemon 1 tablespoon curry 1/2 tablespoon garlic powder A little dried chili 1 tablespoon vegetable oil Sea salt Pepper Preparation method 1. Start by preheating the oven to 200°C. Line the baking tray with parchment paper and brush it with a little vegetable oil. 2. Wash the cauliflower and remove the leaves, keeping the stem intact so you can hold it well. 3. Prepare the sauce: in a bowl, mix the Greek yogurt with the lemon zest, lemon juice, curry, garlic powder, a pinch of chili, salt, and pepper. Mix well until smooth. 4. Hold the cauliflower by the stem and dip it in the sauce, rotating it to cover completely. If it doesn't fit in the bowl, you can use a brush or a spoon to spread the sauce evenly over the entire surface. The idea is to coat it all over, not just on top. 5. Place the cauliflower in the tray, with the florets facing up. You can pour the remaining sauce over it or set it aside. 6. Put the tray in the oven for about 45 minutes. The cauliflower is done when the surface turns golden brown, and a fork easily pierces it. 7. Remove from the oven and let it cool for a few minutes before cutting. 8. You can serve it plain or alongside rosemary grissini wrapped in prosciutto crudo, as I tried last time. Why I make this recipe often It's a simple way to cook cauliflower without having to break it into florets. It doesn't require supervision, and you can leave it in the oven while you do other things. The yogurt with spices gives it flavor without needing additional sauces. Tips and variations Tips If the yogurt sauce is too thick, you can add a tablespoon of water or lemon juice to thin it out, to coat the cauliflower well. Use a large bowl for glazing to make it easier to handle. In the oven, if it starts to burn too much on the surface, loosely cover it with aluminum foil for the last part. Substitutions If you don't have Greek yogurt, a thicker yogurt will work, just make sure it's not too runny. The curry can be replaced with sweet or smoked paprika, according to preference. Instead of dried chili, you can use chili flakes or omit it if you don't want it spicy. Variations For more flavor, you can add a little ground coriander or cumin to the sauce. You can sprinkle sesame or pumpkin seeds over the cauliflower before baking if you want extra texture. For a crunchier crust, add a tablespoon of breadcrumbs over the sauce before putting it in the oven. Serving ideas It can be a main dish with a simple salad. It pairs well as a side with steak, grilled fish, or other seasonal dishes. If there are leftovers, you can slice it and reheat it the next day as a snack. Frequently asked questions 1. Can I use frozen cauliflower? I do not recommend it for this recipe because it needs a firm structure, and frozen may become too soft when baked. 2. Does the yogurt run during baking? The sauce adheres quite well to the surface if spread evenly. Some will drip, but a good amount remains on the cauliflower after baking. 3. Should the cauliflower be boiled beforehand? No, it is baked raw directly. There is no need to blanch it first. 4. Can I prepare it in advance? You can glaze the cauliflower a few hours ahead, but I recommend baking it fresh so it doesn't release water and retains its texture. 5. Can it be made with broccoli as well? Yes, you can use broccoli, but the baking time may be slightly shorter. Nutritional values Values are estimated for one serving (out of four): Calories: ~110-130 kcal Protein: 6-8 g Carbohydrates: 8-10 g Fat: 5-7 g Greek yogurt provides protein and fat, while cauliflower mainly contains carbohydrates and fiber. The sauce, depending on the type of yogurt used, may alter the values by a few dozen calories up or down. Storage and reheating Cauliflower cooked this way is best fresh, but it will last in the fridge for 1-2 days in a container. When reheating, the texture becomes a bit softer, but you can use the oven or microwave for small portions. Freezing is not recommended.

Preparation

The recipe is very simple. First, mix the yogurt with grated lemon zest and juice, curry, garlic, chili, sea salt, and pepper. Dip the head of the cauliflower into this mixture, holding firmly by the stem and making circular motions to coat the cauliflower entirely in the sauce. Preheat the oven to 200 degrees Celsius and grease a baking tray lined with parchment paper. Place the cauliflower in the tray, florets facing up, and bake in the oven for about 45 minutes, until it turns a golden color. I served this dish alongside rosemary grissini wrapped in prosciutto. Enjoy your meal!

Whole cauliflower in the oven

Preparation

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