This is the such a fun & delicious way to make cauliflower! You “paint” it with a quick dressing made of Greek yogurt, olive oil, garlic & lemon. The amount of time it takes to roast may be different depending on your oven…in mine, it’s always between 45 – 55 minutes. The head of cauliflower is done when you can fork it easily. I like to bring it to the dinner table as is, since it’s such an attention-getter, and then slice it from there. The florets fall apart easily. And I LOVE that there is ZERO chopping it apart in prep! By the way…if your cauliflower starts to get a little too browned before it’s done, just tent him loosely with some foil. That does the trick! If you want to see this cooking in a 30 second video, click here (my favorite part is it shrinking in the oven!)
I created this recipe for Albertsons/Safeway. Check out their Facebook & Instagram for more amazing recipe ideas!
Ingredients
1 head cauliflower, washed and patted dry
1/4 cup plain greek yogurt
1 tablespoon extra virgin olive oil
juice of 1/2 lemon
2 garlic cloves, minced or grated
1/4 tsp salt
Garnish with:
2-3 teaspoons fresh minced chives
1/2 teaspoon lemon zest
Preparation
1. Preheat oven to 400 degrees. Place cauliflower head whole onto rimmed baking sheet. 2. Mix yogurt, olive oil, lemon juice, and salt in a small bowl until well incorporated. 3. Using a pastry brush, apply all of yogurt mix to cauliflower head.
4. Bake for 45-55 minutes until well caramelized. Remove from oven and garnish with fresh chives and lemon zest. Serve.
Prep time: 10 minutes
