Roasted Cauliflower with Curried Yogurt Marinade topped with Roasted Corn and Tomato Salsa

Cauliflower is the most challenging member of the cabbage family to grow but if you are successful, it is also one of the most nutritious plants in the garden. A cool season crop, it is possible to grow it in the early spring and then again in the fall.

Topping Options: Fresh South West Tomato Salsa, Tomato Basil Relish, Quick Marinara Sauce

Serve with Parslied Potatoes


  • 1 head Cauliflower cut in 1/4’s

For The Marinade:

  • 1 tbl      Olive Oil or infused herb oil
  • 2 tsp     Curry powder
  • 1 tbl      Onion, white, fine dice
  • 2 tsp     Sugar
  • 1 tsp     Cumin, ground or crushed seed
  • 2 tsp     Salt
  • 1 tsp     Pepper, black
  • 1/2 cup Yogurt, homemade or store bought


  1. Cut cauliflower into pieces and set aside.
  2. Heat oil and spices on stove until almost hot, then allow to cool.
  3. Add into yogurt and mix well.
  4. Brush mix over all cauliflower pieces, place on baking sheet and bake at 400′ in oven for 30-40 minutes (depending on size of quarters, add time in oven).
  5. Serve hot as an entrée with topping of your choice and parslied potatoes.

Related Posts: (in progress)

Roasted Corn and Tomato Salsa
Parslied Potatoes
Tomato Basil Relish
South West Tomato Salsa

About The Blogger

John Boginis is a celebrated culinary chef in Washington DC. He graduated from Culinary Institute of America in 1985 and became a Certified Executive Chef  in 1996. He is a Corporate Catering Director of Operations. John considers himself a foodie for life.


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