A very easy and flexible way to make a great side dish. The best part about this recipe is that it's simple to tweak. You can add cayenne, grated cheddar cheese, use less mustard, etc. I always just mix the sauce by taste.


  • 1 medium cauliflower, organic if possible
  • 2 tbsp sour cream
  • 1 tbsp yogurt, plain, of course
  • 1 tbsp dijon
  • 1 tsp curry powder
  • 1 tsp tumeric
  • 1 tsp paprika, Hungarian sweet paprika


1. Preheat the oven to 350°F. Clean the cauliflower by cutting a cone out of the base, to remove the leaves and keep the head whole. Steam for 8 minutes.
2. In an 8” bowl, mix all the remaining ingredients except the paprika, to make a sauce. It should be thick enough to stick to the cauliflower, but loose enough to run a bit. Invert the cauliflower head into the sauce, and move around to cover the outside. Remove with tongs, and place in an 8” baking dish, with the cut side down. Use a tablespoon to make sure the outside of the entire head is covered in the sauce. Dust the outside thoroughly with Hungarian Sweet Paprika, using about 1 tsp.
3. Bake the cauliflower head for 20 minutes, until the sauce starts to brown. Remove, cut into wedges, and serve warm.


The consistency of the sauce is important. It should be thin enough to penetrate the cauliflower head a bit, yet thick enough to stay on through baking. You can thin the sauce with a little milk or half & half if you need to.

30 Minute, Side Dishes, Vegetable, Vegetarian
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