Lemony Roast Cauliflower


  • 1 head of cauliflower, cut into florets
  • good olive oil
  • 1 lemon zested and juiced
  • Salt and freshly ground black pepper
  • 1/8 cup of toasted pine nuts
  • 1 small garlic clove minced
  • 1/3 cup of full-fat greek yogurt
  • Chopped parsley if your feeling fanci as a garnish


  1. Preheat the oven to 450
  2. Toss the cauliflower with 1/4 cup olive oil and spread on a baking sheet
  3. Roast until the edges are charred, about 20-25 minutes
  4. Remove from the oven and toss. Roast for an additional 10-15 minutes. I like mine pretty charred and burnt but do you.
  5. To roasted cauliflower, add lemon juice, lemon zest, pine nuts, and generous pinches of salt and pepper to the cauliflower all in the pan and toss.
  6.  In a serving bowl, add the greek yogurt, minced garlic, and 1 teaspoon of olive oil. Stir to combine.
  7. Plate cauliflower on top of the garlic greek yogurt mixture
  8. Drizzle generously with olive oil and chopped parsley.

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