Whole Roasted Cauliflower with Paprika-Yogurt crust


Cauliflower has quickly become one of my favorite vegetables.

I mean, it’s such a great “blank canvas”. Similar to cabbage (and also a cruciferous vegetable!), it’s a great vegetable that picks up an accent; think bacon, curry paste, lime juice, or cheddar cheese. And so many people have taken to cauliflower as a healthy substitute lately! It’s used to healthify mashed potatoes; to form a pizza crust; to replace buffalo wings; and to even soak up a sauce like good ‘ol white rice would! (hint hint click through for some awesome recipes)

Now think about taking this humble vegetable upscale. Dramatic. An appetizer, or even, a vegetarian entree. Lately I’ve been eyeing a TON of recipes of a whole roasted cauliflower. Not in little florets, nope, this is full-fledged cauliflower amazing.

Based on all the recipes I read, I amalgamated them all into something that would be easy to make but still delicious! Serve this at your next dinner party as an appetizer, or just whenever you feel like some charred, delicious vegetables. I served it alongside some homemade shwarma and flatbreads (I’ll post a recipe at some point, except the bread… that one I just eyeballed).

Whole Roasted Cauliflower with Paprika-Yogurt Crust

  • 1 medium head of cauliflower, washed
  • 1 cup of greek yogurt (I used nonfat)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp smoked paprika OR regular paprika

Preheat the oven to 450 degrees fahrenheit.

Bring a large pot to a rolling boil. Add about a tablespoon of salt. Carefully load the whole head of cauliflower into the pot, and reduce the pot to a simmer for about 10 minutes, until the cauliflower is tender enough to poke with a fork. Carefully take the cauliflower out of the pot with a strainer spoon or tongs. Set onto a tray lined with foil.

In a small bowl, mix the yogurt, salt, pepper, and paprika. With a spoon or rubber spatula, spread the yogurt mixture over the cauliflower (not the leaves) on top of the foil.

Roast the cauliflower for about 40 minutes, until evenly charred throughout. Take the cauliflower out and cut into large wedges with a knife. Serve as a vegetable side or appetizer. Enjoy!


9 thoughts on “Whole Roasted Cauliflower with Paprika-Yogurt crust

  1. Looks and sounds delicious – nice combo of ingredients! 🙂 Wow – who would have thought cauliflowers are so versatile? I’m pretty sure the flavours of this roasted cauliflower are pretty amazing! I’m a big fan of the cruciferous family too. 🙂

  2. How interesting and looks so healthy. This would be a great appetizer for a party with a dip 🙂

  3. What an amazing looking recipe!I completely agree with you how it’s great as a base for so many other lovely flavours to be added – a very understated and underused vegetable I think 🙂

    • Thank you! I think cauliflower’s going to become increasingly popular in restaurants pretty soon, I mean I’ve seen so many restaurants that serve cauliflower “steaks” nowadays. It’s only a matter of time!

  4. I am totally addicted to cauliflower – can’t wait to try this out!

  5. This looks amazing. I’m going to try this with some Spanish smoked paprika or “pimenton” and see what happens.

    Do you think the yogurt needed anything else, like garlic or onions? Or lemon juice?

    • Thank you! Pimenton should be a good sub, I love that spanish paprika for its sweetness & color.
      The yogurt could’ve benefited from a touch of garlic & onion powder (as opposed to finely minced – you want to keep the yogurt smooth). As for lemon, if you prefer a tangier dish, sure! My family isn’t too big on tanginess (yet), I’m still warming them up to it.

      Thanks for stopping by 🙂

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