Roasted Whole Cauliflower
When summer comes our family like to have something light and tasty for lunch or dinner. This time of the year is great for outdoor grilling and this what we prefer to do. Roasted Whole Cauliflower recipe I found long time ago but never gave it a try. The cheesy tasty crust on the cauliflower gives this dish a very different touch and Turmeric gives it a nice sunny summer color besides being very healthy.
It is crunchy on the outside and nice and tangy on the inside. Between the three of us we ate almost the whole head. This dish will be a great addition to any meat, poultry or fish or with any dipping sauce on the side can be a great appetizer for the 4th of July holidays.
For about 5 servings you will need:
• 1 medium size Cauliflower
• 5 ounces of plain Greek yogurt
• 1 teaspoon Turmeric (can be found in any health food store)
• 1 teaspoon coursed salt
• 1 teaspoon of fresh grind black pepper
• To give it a bite you can add a bit of red chili pepper
• 2 tablespoons olive oil for roasting
• 4 tablespoons Panko Bread crumbs for crunch
First clean Cauliflower from the steam and remove all leaves from it.
In mixing bowl mix together yogurt and all spices from above.
Place Cauliflower head in the middle of the baking sheet covered with aluminum foil and drizzled with olive oil.
Cover Cauliflower head with yogurt mixture and then sprinkle it with bread crumbs.
Cook it on the middle rack in the oven at 400F for 40 minutes and then broil it at 500F for 5 minute to give the Cauliflower nice golden touch.