Whole Roasted Cauliflower with Lemony Yogurt Sauce
Ingredients
The cauliflower
-
1
head
cauliflower (1 ½ to 2 pounds)
-
⅓
cup
kosher salt
-
1 to 2
teaspoons
flaky sea salt (such as Maldon)
-
3
tablespoons
extra-virgin olive oil
The yogurt sauce
-
1
cup
Greek yogurt
-
1
tablespoon
freshly squeezed lemon juice
-
¼–½
teaspoon
kosher salt (or to taste)
-
to taste
none
extra-virgin olive oil (optional)
-
to taste
none
za’atar (optional)
Instructions
- Preheat the oven to 550°F and prepare a baking sheet.
- Boil a large pot of water and dissolve the kosher salt.
- Submerge the cauliflower in boiling water and cover to cook until tender, about 10 to 13 minutes.
- Drain the cauliflower and let it cool and dry for about 15 minutes.
- Rub olive oil over the cauliflower and sprinkle with sea salt.
- Bake in the oven until dark brown, about 25 to 30 minutes, adjusting time as needed.
- While the cauliflower bakes, mix the yogurt, lemon juice, and salt to make the sauce.
- Serve the cauliflower on a plate with a smear of yogurt, drizzled with olive oil and sprinkled with za’atar.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
800mg
Cholesterol
5mg
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