Tiny New York Kitchen: Whole Roasted Cauliflower

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By Victoria Hart Glavin of Tiny New York Kitchen 

I’ll bet you haven’t roasted a whole head of cauliflower before. This recipe is so easy and presents well, not to mention delicious. Serve this cauliflower as a main dish or a side dish.

Ingedients

  • 1 Tablespoon Olive Oil
  • 1 Large Head Cauliflower
  • 2 Cup Plain Greek Yogurt
  • Zest of 1 Lime
  • Juice of 1 Lime
  • 2 Tablespoons Chile Powder
  • 1 Tablespoon Cumin
  • 1 Tablespoon Garlic Powder
  • 1 Teaspoon Spicy Curry Powder
  • 2 Teaspoons Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper

Preheat your oven to 400 degrees. Grease small-size baking sheet with olive oil and set aside. Trim base of cauliflower and remove woody stem and green leaves. In a medium-size bowl combine yogurt with lime zest and lime juice. Add chile powder, cumin, garlic powder, curry powder, kosher salt, and pepper. Dip cauliflower into bowl and smear marinade evenly over surface. Store any excess marinade in fridge for another use. Place cauliflower on oiled baking sheet. Place in oven and roast, uncovered, for 30 to 40 minutes. Cauliflower surface should be dry and make a lightly browned crust. Remove from oven and let cool for 10 minutes. Transfer to a serving platter and cut into wedges. Serves 4 to 6.

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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