Matt and I would eat roasted cauliflower every day if we could just remember to: (1) actually put it on the grocery list more than 20% of the time (2) get through our day with enough efficiency to roast this (or anything) 40-50 minutes (3) or meal-plan like others and roast a few heads in advance.
The latter being the more salient point of this post. Well part of it—yes, to the part of about doing it in advance; no, to the meal planning. But let’s stick to the good, because as you’ll see, the rest of what I share goes bad fast.
Let’s start with the good stuff. That beautiful brown crust was made easy with a little help from What’s Gaby Cooking’s new line of salsa at William Sonoma. Full disclosure: This is not a sponsored post, but she is a friend of mine and this is definitely something you must pick up. Use it for dipping or cooking, either way it will enhance your food by a million. For this recipe, I used the Chipotle Tomato Salsa and mixed it in with Greek yogurt and then added a few seasonings for a bold Mexican flavor.
I had every intention of making this the side dish to dinner. But then things got as they usually get. I made more messes in the kitchen than I planned for while prepping. So instead of eating lunch while the oven did its magic, I was sweeping up broken glass. From kitchen to garage studio, more nonsense followed. Things like shooting 9873+ photos because I’m still figuring out my new studio light. Then of course weeding through all 9873+ plus photos to find 3 publishable ones–utter nonsense and time sucker.
Of course while weeding and editing, I got hungry. Somewhere between having just a few florets, I crossed over and picked my way through three-quarters of the head. What was left behind wasn’t much nor was it presentable for dinner. But it was enough for Matt to mix in with his morning scrambled eggs. I’m not a total jerk.
As for dinner, we crutched (not to be mistaken for crushed) our way through a horrible selection from UberEats. A selection that we pushed aside halfway through and just went with dessert for dinner.
Whole Roasted Chipotle Salsa Cauliflower
Yield: Serves 6
- 2 lb. large cauliflower head
- 1 cup Greek Yogurt
- 1/4 cup What’s Gaby Cooking Chipotle Salsa
- 3 tablespoons olive oil
- zest of 1 lime
- 2 tablespoons of lime juice
- 1 tablespooon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ancho chili powder
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon kosher salt
- 1 teaspoon
- 1 teaspoon smoked paprika
- 1/2 cup finely grated cheddar cheese
Heat oven to 400 degrees F. Trim the cauliflower leaves. Lightly cover an oven-proof skillet or baking sheet with non-stick spray.
In a large bowl, whisk together all remaining ingredients until well combined.
Dip the cauliflower head into the marinade until fully covered. Transfer cauliflower to prepared pan or baking sheet.
Roast the cauliflower until a skewer easily pierces the center, about 40-50 minutes.