Print
Whole-baked cauliflower with hot spices
![Whole-baked cauliflower with hot spices](https://cdn-rdb.arla.com/foodservice-ar-en/whole-baked-cauliflower-with-hot-spices/1872494468.jpg?w=768&h=434&mode=crop&ak=f2a0e251&hm=b3b59070)
- Preheat the oven to 180°C.
- Finely chop the chilli, cumin, garlic, paprika, garlic, ginger and fresh coriander in a food processor.
- Add salt, pepper, skyr, cream cheese and cream and give it a quick blitz.
- Spread the marinade over the cauliflower taking care that it is covered all over with the marinade, even inside the holes. This is easiest to do with your hands.
- Bake the cauliflower on a parchment-lined baking sheet for approx. 45-60 min. – until it is tender, but still has some bite.
- Allow the cauliflower to cool for 10-15 min. before serving. Cut the cauliflower into wedges to serve.
- You can also cut the cauliflower into smaller florets. Turn the cauliflower as you cover it with the cream to ensure even coverage.