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a white platter of roasted cauliflower with some lemon wedges on the side.
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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!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Vegetable Side Dish
Cuisine: American
Servings: 6
Calories: 218kcal
Author: Paige


  • 1 head Cauliflower, organic if possible
  • 1/2 cup Olive Oil, with 2 tablespoons reserved
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper, freshly ground
  • 1/2 cup Parmesan Cheese, freshly grated Plus more for serving
  • 2 tablespoons Parsley, finely chopped
  • 1 Lemon, fresh, cut in wedges for serving
  • 1/3 cup Yogurt, greek style, plain
  • 1 1/2 tablespoons Pesto, prepared, store-bought
  • 1/4 tsp. Salt
  • 2 tsp. Lemon juice, fresh squeezed


  • Heat oven to 450 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.


  • 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.


Calories: 218kcal | Carbohydrates: 2g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 634mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg