November 23, 2021

Yogurt-Spiced Whole Roasted Cauliflower + Chimichurri


spice-rubbed whole roasted cauliflower
This whole roasted cauliflower is slathered with a flavorful and delicious spiced yogurt rub, popped in the oven and roasted until golden and delicious. It is quick + easy, plus you save tons of time by leaving it whole and not having to cut it into florets! Serve this with homemade chimichurri and your choice of sides! You can even cut up the roasted cauliflower and stuff them in tacos and drizzle the chimichurri on top.
Prep Time 15 mins
Cook Time 45 mins
Course Appetizer, Dinner, Main Course, Side Dish
Cuisine American
Servings 4


For the Cauliflower:

  • 1 medium cauliflower, ~2 pounds
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ½ cup water

For the Spiced Yogurt Rub:

  • ½ cup Greek yogurt
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • ¼ tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp turmeric
  • ½ tsp sea salt

For the Chimichurri

  • ¼ cup coarsely chopped parsley
  • 1 tbsp chopped cilantro
  • 3 tbsp red wine vinegar
  • 2 large garlic cloves, minced
  • ½ tsp dried oregano
  • ½ tsp crushed red pepper
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ½ cup extra-virgin olive oil
  • .

For Serving:

  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped parsley or cilantro, for garnish


  • Preheat the oven to 400 degrees
  • Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. Drizzle 2 tbsp of the olive oil over the cauliflower and rub it in evenly. Sprinkle with ½ tsp salt. Pour ½ cup of water in the pan and cover with foil. Roast for 20 minutes.
  • In the meantime, combine the yogurt, olive oil, lemon juice, garlic, smoked paprika, cumin, coriander, turmeric and salt. Set aside.
  • Make chimichurri- In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes
  • After 20 minutes, remove the cauliflower from the oven and spread ¾ of the yogurt sauce all over. Roast for another 25 minutes without the foil.
  • Remove the cauliflower from the oven. It should be tender outside and fork-tender inside. Top the cauliflower with more sauce and sprinkle with the herbs. Serve with chimichurri.
Keyword gluten-free, healthy, sheet pan meal, vegetarian

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