Roasting cauliflower whole makes for an impressive main dish or a stunning side paired with chicken or steak.
Here, we draw flavor inspiration from Caesar salad by making a creamy dressing to accompany the tender cauliflower.
Let the cauliflower cool for 10 minutes before cutting into wedges.
Photo:Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Liz Mervosh
Line a large rimmed baking sheet with foil.
Remove and discard leaves from cauliflower.
Slice off the bottom of the core so the cauliflower will sit flat on the prepared baking sheet.
Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Liz Mervosh
Brush 2 tablespoons oil all over the cauliflower.
Sprinkle with salt and 1/4 teaspoon pepper.
Remove from oven and lightly coat the cauliflower with cooking spray.
Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Liz Mervosh
Increase oven temperature to broil with rack about 8 inches from heat source.
Broil until charred in spots, 1 to 2 minutes.
Remove from oven and let cool for 5 minutes.
Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Liz Mervosh
Cover and refrigerate until ready to serve.
Heat the remaining 1 tablespoon oil in a small skillet over medium-high heat.
Add panko; cook, stirring often, until lightly browned, about 2 minutes.
Remove from heat and stir in parsley and oregano.
Spread the yogurt dressing on a serving platter.
Place the roasted cauliflower on top.
Sprinkle the remaining 2 tablespoons Parmesan over the cauliflower; top with the panko mixture.
Garnish with more parsley and oregano, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
