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.
Jump to:
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!)
- This recipe is easy and comes together pretty quickly except for the oven time, it’s a well-loved side dish like this Parmesan Potatoes with Roasted Broccolini and this Pan Roasted Pear Salad.
- Looking for more cauliflower things? You’ll love these Crispy Cauliflower Bites!
And if you’re looking for more creative vegetable sides, be sure to try Spicy Roasted Sweet Potatoes with Yogurt Sauce, or these simple & perfect Carrots with Almonds or this Simple Chickpea Salad. Yum!
Ingredients You’ll Need
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, ingredients and instruction, please scroll to the recipe card below.
Tips for Roasting
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.
Tips and Serving Suggestions
- 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!
- For dessert, why not make these chocolate chip cookies?
Frequently Asked Questions
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.
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.
Just store in an airtight container in the refrigerator for a day or two. This dish is best eaten the day its made.
More Recipes to Try:
- Summer Pasta: Wonderful year-round, this is a reader favorite recipe!
- Strawberry Asparagus Salad with Lemon Vinaigrette: Light, fresh, so tasty!
- Roasted Nectarines with Caramel Sauce: This wonderful dessert tastes just as good as it looks.
- Baked Pasta with Chicken Sausage: A cool weather favorite.
- Roasted Spring Vegetables with Vinaigrette: These taste as good as they look!
- Parmesan Crusted Chicken with Cherry Tomatoes: A wonderful flavor combo.
- Roasted Grape Hazelnut Breakfast Bowl: Unbelievably delicious and satisfying!
- Broccoli Cheddar Twice Baked Potatoes: Comfort food like no other, these are amazing.
If you’ve tried Roasted Cauliflower with Yogurt Sauce, or any other recipe on Studio Delicious, please rate the recipe and & I’d love to hear from you in the comments below!
Looking for more tips and fresh, homemade recipes? Join my email list, tag and follow me on Instagram using #studiodeliciouseats, follow my boards on Pinterest, and see what I’m up to on Facebook and Twitter
Roasted Cauliflower With Yogurt Sauce
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.
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Source: Studio Delicious. This post was updated with new text May, 2024.
Jessica Robinson
Paige! I’ve been sleeping more lately too! I’m sure you’ll find a use for all of the kitchen gadgets! This cauliflower dish looks delicious…. and the sauce is a must!
Jenni
I bet the sauce is amazing with this roasted cauliflower! Love that you used such beautiful colored cauliflower, too!
Paige
Thanks!
Becky Tarala
Oh man, cauliflower cooked like this is worlds better than the frozen stuff! This looks so good. I roast cauliflower all the time, but I never usually serve a sauce with it. I will definitely try this! It’s nice to hear you’re making the most of your winter, too. 🙂
Paige
Thank you….:)
Monica | Nourish & Fete
Oh my, I love roasted vegetables of any stripe, but add that Parmesan and pesto yogurt and I am sold!! Pinning to try this ASAP!
Paige
Great, thanks!
Ben Myhre
This looks like a great meal!
Gina
I LOVE that you used different types of cauliflower! I can’t wait to try this!
Paige
Thank you!
Dominique | Perchance to Cook
Yummmm! I love roasted cauliflower and this recipe sounds delish with the parmesan and pesto yogurt!
Helene
We have been having a lot of cauliflower lately. I think so it’s in season no? anyway, I am in love with your roasted cauliflower idea. I can picture myself making this during the week. Thanks for sharing!
Paige
Thank you!
Sharon Glascoe
What a fabulous side dish. Delicious roasted cauliflower then adding the pesto (one of my favorites) yogurt. So good!
Paige
Thank you !
Karyl | Karyl's Kulinary Krusade
I’ve never been a big fan of cauliflower, but I do love parmesan and roasted vegetables…I think I need to give this recipe a try!
Paige
I totally get it, and roasting really transforms this into a whole new thing…:)
Claire | The Simple, Sweet Life
I never thought cauliflower could taste sinful, but boy have you raised the bar! Can’t wait to add these bad boys to our menu this week.
Paige
Excellent! Thank you…:)
Debs
Absolutely love these multi coloured veggies! This is exactly what I need right now!
Paige
Thank you!
Paige
So good!