Forget florets, whole roast Cauliflower is what it’s all about now!

There is something so spectacular about serving a roast Cauliflower whole. It looks amazing, it has a beautiful golden crust that makes you hungry just by looking at it.

The Yoghurt sauce is full of spices and goes very well with any kind of meat or fish. I serve mine just with some rustic oven fries with the skin still on. Give it a go at you next dinner party, it will be a hit!

Ingredients:

1 head of Cauliflower, washed and leafs removed

1 C. thick Yoghurt, regular or soy

1 Garlic clove, peeled and grated

1 tsp. Cajun seasoning

1 tsp. Salt

2 tsp. Onion powder

1 tsp. Curry powder

1 tsp. Cumin

Method:

Preheat the oven to 400° F.

Bring a large pot with water and salt to a boil. Add the whole Cauliflower head and simmer for 15 – 20 min. You should be able insert a wooden skewer but still feel some firmness.

While the Cauliflower is boiling combine the Yoghurt with the spices and seasoning, set aside.

Using 2 slotted spoons, transfer cauliflower to a rack and let it steam off a bit.

When it has cooled a little bit put the Cauliflower head on a baking tray covered with parchment paper and rub all the Yoghurt marinade evenly over its surface. If it is too hot you can use a spoon.

Place into the hot oven and cook for about 20 minutes until a crust has formed.

Pierce with a wooden skewer again to check for doneness. It should pierce thru easily.

Serve straight away. Leftovers are great for lunch the next day, cold or warm.