Cauliflower is one of those pedestrian vegetables that I seem to avoid most of the time. I blame crudites for this – how can anyone enjoy the vegetable raw? But, owing perhaps to boredom with the same produce selections available in late winter – nearly all of them hailing from the good old cruciferous family – I got a hankering last week for cauliflower. And now I’ve consumed it nearly every night this week.
Roasted cauliflower is an underrated miracle of a dish, if you ask me. Where have I been all this time? Stuck in a broccoli-brussels sprouts-kale rut, that’s where.
Served with a bright, citrusy yogurt dressing that nicely balances the quiet, caramelized sweetness of the cauliflower, it is impossibly easy and stupidly good.
Roasted Cauliflower with Tangy Yogurt Dressing
Yield: 4 servings
1 large head cauliflower, chopped into florets
2 Tbs olive oil
salt + pepper
6 ounces yogurt
juice of 1 Meyer lemon
1 Tbs olive oil
1 clove garlic, minced
1/4 tsp salt
freshly ground black pepper
Preheat oven to 400 degrees.
Toss cauliflower with olive oil, salt and pepper in a large bowl. Arrange on a baking sheet and roast until golden brown and tender, about 35-40 minutes.
Meanwhile, whisk together ingredients for dressing until blended.
Once cauliflower is cooked, return to large bowl and toss with the dressing. Serve immediately.