Recipe courtesy of Adrienne Cheatham
Recipe courtesy of Adrienne Cheatham
Watch how to make this recipe.
Spicy and Crispy Whole-Roasted Cauliflower
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- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 334
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 12 g
- Cholesterol
- 13 mg
- Sodium
- 522 mg
Whole-roasted cauliflower and Buffalo cauliflower have both exploded in popularity in recent years, and this dish is the best of both worlds. The coating of Greek yogurt creates a wonderful thick crust on the outside, and when you slice it into wedges, you see the dramatic contrast of creamy white cauliflower on the inside. So much more than a side, this can totally be treated as an entrée with a hearty salad or grain on the side.
- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 334
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 12 g
- Cholesterol
- 13 mg
- Sodium
- 522 mg
Ingredients
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Directions
- Trim the leaves and stem from the cauliflower and place the head in a pot just large enough to hold it. Fill the pot with enough water to just cover and add the 2 tablespoons of salt and the bay leaves. Cover and bring to a rapid boil over high heat. Turn off the heat and let sit for 8 minutes before draining the cauliflower.
- Rinse under cold water for a few seconds, then transfer to a paper-towel-lined plate and refrigerate for about 15 minutes, until cool.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a food processor, combine the cornstarch, sunflower seeds, paprika, garlic powder, onion powder, and the remaining 1 teaspoon salt. Process until the seeds are finely chopped and the mixture looks like coarse meal. Transfer to a wide bowl.
- With a spatula or brush, spread the yogurt all over the cauliflower. Using a couple of forks or your gloved hands, carefully lift the cauliflower and place it, upside down, in the sunflower seed mixture. Get your fingers around the center stem and rotate the head to coat the cauliflower completely in the mixture. Scoop up mixture as needed to coat all the way up the sides.
- Place the cauliflower on the prepared baking sheet and lightly spray it all over with olive oil. Roast, rotating the baking sheet halfway through, until the coating is golden and crispy, about 20 minutes.
- Stir the melted butter, hot sauce, and honey in a small bowl until combined. Brush the mixture all over the cauliflower, then return it to the oven and continue cooking until the sauce has caramelized, 10 to 15 minutes more.
- Let the cauliflower cool for about 5 minutes before slicing it into wedges and serving.
Cook’s Note
The cauliflower can be prepared through step 2 up to 3 days ahead and kept loosely covered in the fridge.
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