Roasted Cauliflower

Suegra’s Yogurt Roasted Cauliflower




1 teaspoon vegetable oil


1 teaspoon sesame oil


1 head cauliflower


11⁄2 cups plain Greek yogurt


1 lime, zested and juiced


2 tablespoons chipotle chile tabasco


1 teaspoon toasted coriander


6 cloves roasted garlic


1 teaspoon cumin


2 teaspoons kosher salt


Method of Procedure


  • Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.


  • Trim the base of the cauliflower to remove any green leaves and the woody stem.


  • In a medium bowl, combine yogurt, lime zest & juice, tabasco, cumin, coriander, chopped garlic, sesame oil and salt.


  • Dredge the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.


  • 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.


  • Let the cauliflower cool for 10 minutes before cutting it into wedges, serve on yogurt marinade. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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