Description

Golden, crispy roasted cauliflower paired with a tangy, herby mint yogurt sauce. A refreshing, versatile dish that’s ideal as a side, appetizer, or light main course.

Ingredients

1 medium head cauliflower, cut into florets
2 tbsp olive oil
Salt and black pepper, to taste
1 cup Greek yogurt (whole milk preferred)
2 tbsp finely chopped fresh mint
1 garlic clove, grated or minced
1 tbsp lemon juice
Optional: pinch of paprika or chili flakes for garnish

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Spread cauliflower florets on the sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and roast for 25–30 minutes, flipping once halfway through, until golden and tender.
While the cauliflower roasts, mix Greek yogurt, mint, garlic, lemon juice, salt, and pepper in a bowl. Taste and adjust seasoning.
Transfer roasted cauliflower to a platter. Serve with dollops or a swoosh of mint yogurt sauce.
Garnish with extra mint, paprika or chili flakes, and a drizzle of olive oil if desired.

Notes

For best texture, roast cauliflower just before serving and add sauce fresh.
Try toasted pine nuts or sesame seeds as extra toppings.
Use plant-based yogurt for a dairy-free version.