Golden, caramelized cauliflower brushed with a tangy yogurt-tomato glaze is the kind of side dish that quietly steals the whole meal. It is crisp at the edges, tender inside, and finished with a snowy shower of parmesan for a salty, savory lift. If you love roasted vegetables, try our Roasted Cauliflower and Broccoli Salad and our Crispy Roasted Cauliflower Bites next.
Ingredients
- 600 g (1.3 lb) cauliflower
- 3 tbsp Greek yogurt
- 3 tbsp olive oil
- 1 tbsp tomato paste
- Parmesan to taste
- Salt, paprika, black pepper, garlic
Instructions
- Break the cauliflower into florets.
- Whisk the yogurt, tomato paste, olive oil, spices, salt and garlic; toss with the cauliflower.
- Roast at 170°C (340°F) for 40 minutes.
- Sprinkle with parmesan and roast 5-7 more minutes.
Tips
- Cut the florets to a similar size so they roast evenly and crisp at the same rate.
- Spread the cauliflower in a single layer with space between pieces for better caramelization.
- For more vegetable roasting guidance, see the recipes and guides at Allrecipes and Serious Eats.
Nutrition: per 100 g: 101 kcal, protein 2 g, fat 9 g, carbs 6 g.