Spicy Whole Roasted Cauliflower

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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1 head cauliflower
3 tablespoon butter, melted
1½ cup greek yogurt
1 lime, zested and juiced
1 tablespoon cumin
2 tablespoons chili powder*
1 tablespoon garlic powder
2 teaspoons kosher salt
1 teaspoon curry powder
1 teaspoon black pepper
1 cup panic bread crumbs
¼ cup parsley, chopped

*To make chile powder: grind a dried chile, like ancho, in a coffee or spice grinder till a fine powder.


Preheat oven to 400 °F.
Trim the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the butter with the yogurt, lime zest and juice, chili powder, cumin, curry powder, garlic powder, salt and pepper.
Brush the cauliflower to spread the marinade evenly over its surface. Turn the cauliflower upside down and get some of the marinade inside the cauliflower stems.
Place the cauliflower on baking sheet covered with wax or parchment paper. Roast for 20 minutes. Brush with additional marinade and sprinkle with bread crumbs and roast for another 10-15 minutes.
When tender, remove from the oven, sprinkle with parsley and serve immediately.