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Subject:
From:
Linda Goldkrantz <[log in to unmask]>
Reply To:
Linda Goldkrantz <[log in to unmask]>
Date:
Sat, 25 Jan 2014 19:52:32 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

I'm going to try this recipe soon.  Go to the website to see the photo of the roasted head.  This link came up on Facebook.

http://www.purewow.com/entry_detail/national/8821/Forget-florets--roast-the-whole-damn-cauliflower.htm?utm_source=Facebook&utm_medium=social&utm_campaign=recipes

SPICY WHOLE ROASTED CAULIFLOWER
A PureWow Original Recipe

Makes 6 servings
Start to Finish: 1 hour
Ingredients

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


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.



Read more: Spicy Whole Roasted Cauliflower | National - PureWow 


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