Honestly, this is my favorite way to enjoy cauliflower at home. It’s a little involved but it takes much less time than you would think since you can get all of the multitasking done while the cauliflower roasts in the oven. There are three components to this dish: the roasted cauliflower itself, curry yogurt, and a gremolata-inspired sauce that gets spooned over the hot cauliflower when it comes out of the oven. Let’s get cooking so you can pair this with your favorite protein or grain bowl! Vegan friends, feel free to omit the yogurt altogether or use a vegan-friendly alternative for it.

Roasted Cauliflower with Curry Yogurt

Serves: 4

Cook time: 35 minutes

2 heads cauliflower, cut into florets

Olive oil

Kosher salt

Black pepper

1 large lemon, zested and juiced

Preheat your oven to 425ºF with a sheet pan inside. Allowing the pan to preheat with the oven will give you a beautiful sear on the cauliflower rather than steaming, which often results in soggy veggies.

In a large mixing bowl, toss the cauliflower florets with some olive oil, kosher salt, and black pepper until lightly coated. Once the oven is preheated, add the cauliflower to the sheet pan. It should sizzle. Make sure to spread out the florets evenly, so they don’t overcrowd the pan.

Roast for about 25 minutes, stirring the florets occasionally and rotating the pan as needed at the halfway mark. Once they’re charred and tender to your liking, remove from the oven and grate the lemon zest and juice directly over the cauliflower.

Serve over a small amount of curry yogurt and top with the gremolata sauce (recipes for both are below).

Curry Yogurt

Serves: 4

Cook time: 5 minutes

1 cup plain Greek yogurt

3 tbsp curry powder 

2 tbsp ground turmeric 

1 large lemon, zested and juiced

Kosher salt, to taste

Black pepper, to taste

In a small bowl, whisk together all of the ingredients. Adjust any seasonings to your liking and set aside.

Gremolata-ish Sauce

Serves: 4

Cook time: 5 minutes

1/2 bunch parsley

1/2 bunch basil

1 medium shallot, roughly chopped

4 garlic cloves, roughly chopped

1 lemon, zested and juiced

Kosher salt, pinch

Black pepper, pinch

Olive oil, to taste

Water

In a food processor or blender, add the parsley, basil, chopped shallot, and garlic and pulse until chunky. Then add the lemon zest and juice along with a pinch of kosher salt and black pepper. Pulse again and then while it’s running, add a drizzle of olive oil and some water to loosen up the herbs. Adjust any seasoning and set aside. It should be strong and a little punchy from the garlic; it’s going to work with the cauliflower nicely here. Trust me. This sauce is also great over cabbage, broccoli, and asparagus!

¡Buen provecho!