Organic Cauliflower Recipe
Make Organic Cauliflower Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Cauliflower
Herb-Yogurt Sauce (optional)
Garnish (optional)
Method
Roasted Cauliflower
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.
- 2
Cut cauliflower
Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Cut the cauliflower into even florets, about 1 to 1½ inches each. If you prefer a whole roasted head, keep the head intact and score a shallow cross on the bottom so it cooks evenly.
- 3
Toss with oil and seasonings
Place florets in a large bowl. Add 2 tbs extra virgin olive oil, 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika. Toss until every floret is lightly and evenly coated.
- 4
Roast
Spread the cauliflower in a single layer on the prepared baking sheet, leaving small gaps so heat circulates. Roast in the preheated oven for 20–25 minutes, stirring or flipping once halfway through, until florets are golden brown at the edges and tender when pierced with a fork. If roasting a whole head, roast 35–45 minutes until deeply golden and tender; tent with foil if edges brown too quickly.
Herb-Yogurt Sauce (optional)
- 5
Make the sauce
While the cauliflower roasts, combine 1 cup plain Greek yogurt, 1 tbs fresh lemon juice, 1 minced garlic clove, 2 tbs chopped fresh parsley, 1 tbs chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Whisk until smooth and taste; adjust salt, lemon, or herbs to preference. Chill until ready to serve.
Garnish and serve (optional)
- 6
Toast almonds
In a small dry skillet over medium heat, toast 2 tbs sliced almonds, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat to avoid burning.
- 7
Plate and finish
Transfer roasted cauliflower to a serving platter. Dollop or drizzle herb-yogurt sauce over the cauliflower, sprinkle with toasted almonds and 1 tbs chopped fresh chives, and serve with lemon wedges on the side for squeezing just before eating.