Close
Photo:Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Liz Mervosh
Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Liz Mervosh
Active Time:15 minsTotal Time:1 hr 5 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 5 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1medium headcauliflower(about 2 pounds)3tablespoonsextra-virgin olive oil, divided1/8teaspoonsalt3/4teaspoonground pepper, dividedCooking spray1cupwhole-milk plain strained (Greek-style) yogurt4tablespoonsgrated Parmesan cheese, divided2teaspoonslemon juice1teaspoonanchovy paste1teaspoonlow-sodium Worcestershire sauce1teaspoonDijon mustard1/4teaspoongratedgarlic3tablespoonspanko breadcrumbs1tablespoonfinely chopped fresh flat-leaf parsley,plus more for garnish1teaspoonfinely choppedfresh oregano, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
1medium headcauliflower(about 2 pounds)
3tablespoonsextra-virgin olive oil, divided
1/8teaspoonsalt
3/4teaspoonground pepper, divided
Cooking spray
1cupwhole-milk plain strained (Greek-style) yogurt
4tablespoonsgrated Parmesan cheese, divided
2teaspoonslemon juice
1teaspoonanchovy paste
1teaspoonlow-sodium Worcestershire sauce
1teaspoonDijon mustard
1/4teaspoongratedgarlic
3tablespoonspanko breadcrumbs
1tablespoonfinely chopped fresh flat-leaf parsley,plus more for garnish
1teaspoonfinely choppedfresh oregano, plus more for garnish
DirectionsPreheat oven to 400°F. 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. Brush 2 tablespoons oil all over the cauliflower. Sprinkle with salt and 1/4 teaspoon pepper.Roast until deeply browned and tender, rotating the baking sheet front to back halfway through, about 45 minutes. Remove from oven and lightly coat the cauliflower with cooking spray. 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 MervoshMeanwhile, whisk yogurt, 2 tablespoons Parmesan, lemon juice, anchovy paste, Worcestershire, mustard, garlic and the remaining 1/2 teaspoon pepper together in a small bowl until combined. 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.Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Liz MervoshSpread 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.To make aheadRefrigerate roasted cauliflower (Steps 1 and 2) and dressing (Step 3) in separate airtight containers for up to 3 days.EatingWell.com, February 2024
Directions
Preheat oven to 400°F. 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. Brush 2 tablespoons oil all over the cauliflower. Sprinkle with salt and 1/4 teaspoon pepper.Roast until deeply browned and tender, rotating the baking sheet front to back halfway through, about 45 minutes. Remove from oven and lightly coat the cauliflower with cooking spray. 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 MervoshMeanwhile, whisk yogurt, 2 tablespoons Parmesan, lemon juice, anchovy paste, Worcestershire, mustard, garlic and the remaining 1/2 teaspoon pepper together in a small bowl until combined. 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.Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Liz MervoshSpread 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.To make aheadRefrigerate roasted cauliflower (Steps 1 and 2) and dressing (Step 3) in separate airtight containers for up to 3 days.
Preheat oven to 400°F. 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. Brush 2 tablespoons oil all over the cauliflower. Sprinkle with salt and 1/4 teaspoon pepper.
Roast until deeply browned and tender, rotating the baking sheet front to back halfway through, about 45 minutes. Remove from oven and lightly coat the cauliflower with cooking spray. 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.
Meanwhile, whisk yogurt, 2 tablespoons Parmesan, lemon juice, anchovy paste, Worcestershire, mustard, garlic and the remaining 1/2 teaspoon pepper together in a small bowl until combined. 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.
To make aheadRefrigerate roasted cauliflower (Steps 1 and 2) and dressing (Step 3) in separate airtight containers for up to 3 days.
To make ahead
Refrigerate roasted cauliflower (Steps 1 and 2) and dressing (Step 3) in separate airtight containers for up to 3 days.
EatingWell.com, February 2024
Rate ItPrint
Nutrition Facts(per serving)235Calories16gFat16gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
