Cauliflower seems to be the newest in home cooking food trends and I’m on the bandwagon with Herb Roasted Cauliflower!
Herb Roasted Cauliflower uses a whole head of cauliflower, covers it in a yogurt and fresh herb blend and then roasts it to perfection. A healthy, low carb side dish!
A chalky cousin of broccoli, cauliflower is slightly spongy, but also crisp and can be fairly bland in flavor. This feature makes it an ideal base for fresh herbs and sauces. It is like having a blank canvas to paint.
Many folks have tossed cauliflower in buffalo sauce, roasted it or pureed it to a mashed potato-like consistency. All of these versions are delicious so I decided to try something new.
First I wanted cauliflower steaks. Thicks cuts of cauliflower basted with my hot sauce spiked yogurt sauce. But for the life of me, I’ve never found a head of cauliflower that actually slices nicely for a steak. Have you?
Instead, I kept the head whole for a simple, but dramatic presentation. Dredging in yogurt, fresh herbs and a dash or two of hot sauce adds just enough flavor to make it a suitable side for nearly any main course.
It has flavor, but not so much to overpower. It stays low carb and super healthy, catering to so many speciality diets, I won’t even name them all!
If you don’t have or like hot sauce try adding a few dabs of lemon juice or lemon zest to add acidity and elevate the flavor profile of the dish. It really brightens the fresh herbs.
If you like this cauliflower side dish recipe, then check out these:
- 2 cups plain yogurt
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh thyme finely chopped
- 2 garlic cloves minced
- 1/2 teaspoon fine sea salt
- 1 teaspoon hot sauce
- 1/2 teaspoon black pepper finely ground
- 1 lemon
- 1 large head cauliflower
Preheat to 450 degrees and line a baking sheet with foil.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet.
In a medium bowl, whisk together yogurt through ground black pepper. Zest lemon and then add fresh lemon juice. Set aside 1/2 cup of yogurt sauce, keep refrigerated until ready to serve.
Dredge cauliflower head directly into the bowl, covering with yogurt. Use a spoon to get into the nooks and crannies.
Roast the cauliflower for approximately 45 minutes or until yogurt forms a browned shell. Insert long wooden skewer into the center to test that it is cooked the whole way through. It should pass easily. '
Transfer to serving platter and cut into thick wedges. Serve with additional cold yogurt sauce.
If you've tried this recipe, come back and let us know how it was!