Spicy Roasted Cauliflower
Remember the old TV commercial that had the people saying, "I can't believe I ate the WHOLE thing!" Well, you better believe you can eat this Whole Spicy Roasted Cauliflower. Or, you can decide to share and invite a friend over for a lighter meal or as a side dish to your main course. Either way, there won't be leftovers.
Makes One Whole Cauliflower
PREP: 50 MIN
COOK: 40 MIN
TOTAL: 1 HR 30 MIN
Nutritional Information:
128 calories
7g fat
11g carbs
8g protein
5g sugars
Cannabis Infusion:
To infuse this recipe with cannabis, use your pre-made cannabis oil of choice and add as much as you'd like for the results you want to achieve. When I make this dish, I put my canna-oil (usually avocado oil) in an oil spritzer and spray the entire head of cauliflower with the oil.
In addition to spraying the head of cauliflower, I also like to infuse my Greek yogurt by adding some of my canna-oil into the yogurt and then mix in the lemon juice, followed by the spices.
PREP: 50 MIN
COOK: 40 MIN
TOTAL: 1 HR 30 MIN
Nutritional Information:
128 calories
7g fat
11g carbs
8g protein
5g sugars
Cannabis Infusion:
To infuse this recipe with cannabis, use your pre-made cannabis oil of choice and add as much as you'd like for the results you want to achieve. When I make this dish, I put my canna-oil (usually avocado oil) in an oil spritzer and spray the entire head of cauliflower with the oil.
In addition to spraying the head of cauliflower, I also like to infuse my Greek yogurt by adding some of my canna-oil into the yogurt and then mix in the lemon juice, followed by the spices.
The Stuff You'll Need:
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
Pay Attention to the Directions:
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. 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.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. 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.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
