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Roasted vegetables tend to be favored more in the Fall and Winter; the cold and dark days just scream comfort food.  And although Spring is officially here, Ohio is a little late in getting the memo, and the weather today is very Fall-like, which had me craving something savory…think warming curry, fiery ginger, and brightening red pepper.

With those flavors in mind, and inspired by some recipes floating around, I decided to play with a recipe for roasted cauliflower.  Been there, done that you say?  Well, this recipe is a no muss, no fuss kind of deal; I roasted the cauliflower head whole (because isn’t cauliflower a messy little vegetable to cut up?  I mean, cauliflower florets suddenly turn into confetti and go everywhere) after coating it in a fiery yogurt and coconut milk sauce.  Let me tell you…the results are Mmmmmm!

Here’s what you’ll need:

1 head cauliflower – all green parts trimmed off and stem cut off

1c Plain Greek Yogurt (I used Fage 2%)

1/2c Lite Coconut Milk

1TB Coconut oil

1TB Red (Cayenne) Pepper

2tsp Curry powder

1TB Cumin

1 TB Garlic Salt (plain Garlic Powder if you don’t want it too salty.  I admit, I love salty!)

1tsp each Kosher Salt and Fresh Ground Black Pepper

1TB Ginger Paste

Preheat oven to 400F degrees.  Wash, trim and de-stem cauliflower.  Oil a shallow baking dish.  In a medium bowl, combine all ingredients above (except the cauliflower) and mix well. Dip the cauliflower in the “sauce” and use spoon or hands to coat thoroughly.   The thicker the sauce, the better!  Reserve any excess sauce and set aside. Place cauliflower head-side up in baking dish and place in oven.

Cook cauliflower 40-50 mins, or until head is golden brown

Allow to cool for 5 minutes.  Then cut cauliflower into wedges, and use reserved excess sauce for dipping.

The result is a healthy, tasty and oh-so-easy dish that really satisfies when you are craving something savory, no matter the season!  And since I love curry, this one really hit the spot for me!

Have you ever roasted a whole cauliflower?  If so, I’d love to hear your recipe variations!