Roasted Cauliflower With Lemon Dill Sauce (Printable Version)
Golden roasted cauliflower with creamy lemon dill sauce for a bright Mediterranean side.
# Ingredient List:
→ For the Roasted Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ For the Lemon Dill Sauce
05 - 1/2 cup Greek yogurt (plain, whole or low-fat)
06 - 2 tablespoons fresh dill, finely chopped
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 small garlic clove, minced
10 - 1 tablespoon extra virgin olive oil
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until evenly coated.
03 - Spread the cauliflower on the prepared baking sheet in a single layer.
04 - Roast for 25-30 minutes, turning once halfway, until golden and tender.
05 - In a medium bowl, whisk together the Greek yogurt, dill, lemon juice, lemon zest, garlic, olive oil, salt, and black pepper until smooth.
06 - Taste the sauce and adjust seasoning if needed.
07 - Remove the cauliflower from the oven and transfer to a serving platter. Drizzle with lemon dill sauce or serve the sauce on the side for dipping.
# Expert Advice:
01 -
- The sauce comes together in literally two minutes but tastes like something from a restaurant
- Even people who swear they hate cauliflower end up reaching for seconds
02 -
- Crowding the baking sheet is the fastest way to end up with steamed instead of roasted cauliflower
- The sauce needs at least 10 minutes in the fridge to let the garlic mellow out
03 -
- Room temperature cauliflower roasts more evenly than cold from the fridge
- Zest your lemon before juicing it, so much easier that way