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Spicy Cajun Roasted Cauliflower

Tender roasted cauliflower is tossed and baked in a spicy cajun yogurt sauce in this easy recipe for Spicy Cajun Roasted Cauliflower.

Spicy Cajun Cauliflower

In the summers, we eat in season. That means weekly trips to the farmers market, planning menus based on what’s fresh and being flexible when what we want isn’t available. It also means that we eat a ton of strawberries when they’re in season, followed by a ton of blueberries and a gargantuan amount of tomatoes.

I wouldn’t have it any other way.

But in winter, I am not nearly as diligent. Although there are winter farmers markets here in Maine, we haven’t managed to go once. Perhaps it’s a mental hurdle for me — I associate warmth and sun with strolling through the market and purchasing the week’s groceries. And perhaps next winter, I will be more gung-ho about continuing my in-season efforts into the darkest days of the year.

But for now, we are gobbling up Brussels sprouts, cauliflower and other veggies in rich dishes, and dreaming of the warm days to come.

This recipe for Spicy Cajun Roasted Cauliflower was inspired by those whole baked cauliflower heads that were particularly popular last year. I was fascinated by the crusts formed by the sauces the rounded cauliflowers were made with. But I prefer cauliflower florets to whole heads, so I decided to experiment with a smaller scale version of the recipe.

Mixing Roasted Cauliflower with Sauce

First the cauliflower is roasted to crisp-tender. Then it’s tossed with a creamy, slightly spicy yogurt-based cajun sauce. Finally, it’s roasted again, rendering the cauliflower tender and deepening the flavors in the sauce. It somehow concentrates the spiciness, giving it a pleasant bite.

I love to serve this over rice with a sprinkle of fresh parsley, but it would also be delicious served over farro or quinoa. Add a salad, and you have a meal.

Spicy Cajun Roasted Cauliflower Recipe
Spicy Cajun Roasted Cauliflower

Spicy Cajun Roasted Cauliflower

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Tender roasted cauliflower is tossed and baked in a spicy cajun yogurt sauce in this easy recipe for Spicy Cajun Roasted Cauliflower.

Ingredients

  • 1 head cauliflower, , cut into small florets
  • 1 tbsp extra virgin olive oil
  • salt and pepper, , to taste
  • 1 cup plain Greek yogurt
  • 1 tbsp cajun seasoning
  • 1/4 tsp crushed red pepper
  • 1 clove garlic, , minced
  • 1 tsp white wine vinegar
  • 2 tbsp chopped fresh parsley

Instructions

  1. Preheat the oven to 400 degrees. On a baking sheet, toss together the cauliflower, olive oil, salt and pepper. I like to line baking sheets with nonstick aluminum foil for easy cleanup.
  2. Roast the cauliflower for about 15 minutes, stirring once, or until just starting to brown a little.
  3. In a large bowl, whisk together the Greek yogurt, cajun seasoning, crushed red pepper, garlic and white wine vinegar. Add the cauliflower and toss well to combine. Spread out on the baking sheet.
  4. Roast the cauliflower for an additional 20-25 minutes, stirring once, or until golden.
  5. Sprinkle with parsley just before serving. This dish is delicious served over rice.
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Anita

Saturday 21st of March 2015

Great looking dish - I love the addition of Cajun spices to liven up the cauliflower!

Nutmeg Nanny

Friday 20th of March 2015

This looks so amazing! The first time I had yogurt smothered and roasted cauliflower was when we all went to that Jones event at the CIA. It was delicious and no doubt yours is amazing too!

Colleen (Souffle Bombay)

Thursday 19th of March 2015

I hit my local Amish Farmers Market 2-3 days every week of the 3 that they are open. I'm like their "Norm! from Cheers, lol The produce area is not Amish owned, so they do have more than what is in season, so I buy what inspires me. I do hit the farmer-run 4 hour a week outdoor market when I can on Saturdays for hyper-local grub, but only in the nice weather...I can NOT wait for the garlic scapes! I make a buffalo version of this...however your Cajum! We'd eat every single morsel! I am so going to make this...Pinned!

Coleen @ The Redhead Baker

Thursday 19th of March 2015

What a delicious recipe! We hardly ever eat cauliflower in our house, but this might get us eating more!

[email protected] Mom

Thursday 19th of March 2015

Love the tang you can get from white wine vinegar and yogurt. This sauce sounds terrific!