Phil’s Whole Roasted Cauliflower with Cucumber Raita

A show-stopping whole cauliflower seasoned with Phil’s 21 Spice Rub, roasted until lightly browned, and served with cool cucumber raita, pistachios, pomegranate, cilantro, and pickled onions.

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Serves: 6

Ingredients

For the cauliflower

• 1 whole cauliflower head, trimmed

• 2 tablespoons water

• 2 teaspoons Phil’s 21 Spice Rub

• 1 tablespoon olive oil

For the marinade

• 2 tablespoons yogurt

• 2 to 3 tablespoons Phil’s 21 Spice Rub

• 1 teaspoon grated ginger

• 1 teaspoon grated garlic

• 1 tablespoon olive oil

For the cucumber raita

• 1 cup Greek yogurt

• 2 small Persian cucumbers, peeled and grated

• 1 garlic clove, grated

• 2 tablespoons chopped cilantro

For garnish

• 2 tablespoons roasted pistachios, roughly chopped

• 2 tablespoons pomegranate seeds

• 2 tablespoons chopped cilantro

• Pickled onions

• 4 lemon wedges

Directions

1. Steam the cauliflower.
Add about 1–2 inches of water to a large pot fitted with a steamer basket and bring to a boil.

Mix 2 tablespoons water with 2 teaspoons Phil’s 21 and brush generously over the entire cauliflower, including underneath.

Place the cauliflower stem-side down in the steamer basket. Cover and steam for about 8–12 minutes, or until the cauliflower begins to soften but is still firm enough to hold its shape. Carefully remove from the pot and place on a baking sheet or platter.

2. Make the marinade.
Mix the yogurt, 2 to 3 tablespoons Phil’s 21, grated ginger, grated garlic, and olive oil.

3. Season and roast.
Coat the steamed cauliflower generously with the marinade, including the underside.

For the air fryer, cook at 400°F for about 5 minutes.

For the oven, roast at 400°F for 5–10 minutes, until lightly browned.

4. Make the raita.
Combine the Greek yogurt, grated cucumber, garlic, and cilantro. Mix well.

5. Garnish and serve.
Place the cauliflower on a serving platter and spoon the cucumber raita around it. Top with pistachios, pomegranate seeds, cilantro, and pickled onions. Serve with lemon wedges.

Phil’s Tip

Don’t over-steam the cauliflower. You want it partially tender before roasting so it keeps its shape and finishes cooking in the oven.

Great as a vegetarian main dish or a dramatic side for the table.