Roasted Cauliflower With Yogurt
Who knew that a humble vegetable like cauliflower could taste downright sinful? This Roasted Cauliflower with Yogurt Sauce is savory and bright and amazingly delicious all at the same time.
Why You'll Love this Recipe
Roasted cauliflower is one almost like a blank canvas, isn't it? You can steam it, smash it, boil it, roast it and use it all kinds of different recipes. Roasting is my favorite way to eat cauliflower, and in fact, it's my new favorite veggie!
The contrast of creamy yogurt sauce spiked with pesto and fresh lemon served alongside is amazing.
Some reasons this cauliflower recipe is SO good:
The cauliflower florets take on a whole different flavor when roasted - deep, crispy on the edges and downright decadent.
The cool yogurt pesto has just the right herbaceous punch that perfectly compliments the cauliflower.
This is a healthy-ish recipe, that tastes decadent (for a vegetable!)
Cauliflower is surprisingly tasty and versatile, and if you aren't on the bandwagon with it yet, you should be. Here's what you need:
Whole Cauliflower: You'll break it down into bite-sized small florets and put it on a sheet pan for roasting
Olive Oil: Can't roast this recipe without it, and it adds flavor, too!
Parmesan Cheese: Freshly grated is best.
Seasonings: The usual suspects...pinch of sea salt, pepper, garlic powder
Fresh herbs: This spice mixture really adds flavor..
Plain Greek Yogurt: Use a small mixing bowl to make a simple yogurt mixture for a delicious sauce
Lemon Juice: Freshly squeezed for brightness and flavor
Pesto: The store-bought stuff, to combine with the yogurt for a cool, delicious sauce.
For the full recipe and instructions, please scroll to the recipe card below.
Roasting cauliflower really brings out its sweetness, and when it's cooked at a high heat, it caramelizes on the edges and has an unbelievable flavor, especially when embellished with seasonings like lemon zest, kosher salt and black pepper as well as Parmesan cheese.
Heat oven to 450F, position your large rimmed baking sheet to the bottom third of the oven.
Prep a large baking sheet with (natural, if possible) parchment paper.
Trim the cauliflower, add the seasonings, toss to combine and transfer to baking sheet.
The cauliflower roasts for 35-45 minutes, cooking time may vary with your oven
Remove and serve with a simple, herbaceous Greek yogurt sauce and sliced lemon wedges.
Yes, a whole head of cauliflower can look a little intimidating, but it's easier than it looks.
To trim a fresh cauliflower, remove the bottom leaves and the stem, cut it in half, remove the core and cut into bite-sized florets.
Try the colored varieties out for fun! They have the same flavor, too. If you can't find the colorful variety, just use white.
Add some fresh mint to the yogurt sauce for variation.
You can also add a half teaspoon of red pepper flakes or Aleppo pepper for a little heat.
Make the yogurt sauce by itself and use as a tasty yogurt dip for vegetables!
Next time, use vegan yogurt if you'd like instead of regular.
Try fresh lime juice and lime zest instead of lemon for a change.
This side dish looks wonderful on a large serving platter to serve family style, and tastes great hot or room temperature, making it a good choice for the buffet table!
FAQ’s
How do I avoid mushy cauliflower?
Make sure that you don't crowd your baking pan...the cauliflower should be on a single layer and not over-crowded or they will steam instead of roast.
Can I make this side dish recipe in advance?
You can certainly prep the ingredients in advance. Cut the cauliflower into florets & make the pesto yogurt sauce, but this dish is best eaten the day it's made for maximum flavor and texture.
How do I store the leftovers?
Just store in an airtight container in the refrigerator for a day or two. This dish is best eaten the day its made.
Roasted Cauliflower With Yogurt Sauce
Who knew that a humble vegetable like cauliflower could taste downright sinful? This Roasted Cauliflower with Yogurt Sauce is savory and bright and amazingly delicious!
Course: Side Dish
Total Time: 1 hour 10 minutes
Servings: 6
Ingredients
▢ PREP THE CAULIFLOWER
▢ 1 head Cauliflower, organic if possible
▢ ½ cup Olive Oil, with 2 tablespoons reserved
▢ 1 teaspoon Garlic Powder
▢ 1 teaspoon Salt
▢ ½ teaspoon Pepper, freshly ground
▢ ½ cup Parmesan Cheese, freshly grated Plus more for serving
▢ 2 tablespoons Parsley, finely chopped
▢ 1 Lemon, fresh, cut in wedges for serving
▢ FOR THE PESTO YOGURT
▢ ⅓ cup Yogurt, greek style, plain
▢ 1 ½ tablespoons Pesto, prepared, store-bought
▢ ¼ tsp. Salt
▢ 2 tsp. Lemon juice, fresh squeezed
Instructions
Heat oven to 450F degrees, and position rack to lower third of oven.
Line a large baking sheet with parchment paper.
Trim the cauliflower by removing the florets and discarding the stems. Reserve the florets, cutting the larger pieces in half.
In a large bowl, combine the cauliflower, the olive oil (minus 2 tablespoons you'll use later), the garlic powder, salt and pepper. Toss everything together to combine.
Transfer the mixture to the baking tray and distribute in a single layer across the baking sheet.
Roast for 35-40 minutes.
Remove from oven and in sections, carefully turn the cauliflower over with a large spatula.
Drizzle the reserved 2 tablespoons of olive oil over the cauliflower and carefully scoot everything to the middle of baking pan, keeping in a single layer.
Sprinkle with the Parmesan cheese and return to the oven for 6-8 minutes until the cheese is a light golden brown.
Remove from oven and serve with the pesto yogurt sauce, more Parmesan cheese, the fresh parsley and the lemon for squeezing on top just prior to eating.
Notes
Yes, a whole head of cauliflower can look a little intimidating, but it’s easier than it looks.
To trim a cauliflower, remove the bottom leaves and the stem, cut it in half, remove the core and cut into bite-sized florets.
Try the colored varieties out for fun! They have the same flavor, too. If you can’t find the colorful variety, just use white.