Recipe Video: Herb Roasted Cauliflower with Lemon and Red Pepper Flakes

If cauliflower is a deal breaker for you, hold on for two seconds. This recipe is a game changer. In fact, it may be one of my favorite recipes we've ever posted on Healthfully Ever After. Even if you think you hate cauliflower, give this one a chance. For many people, especially super tasters, cruciferous veggies like broccoli, cauliflower, brussels sprouts or even kale are just a NO. BUT, by roasting, you'll bring out a natural sweetness to the produce and by tossing it with a yogurt sauce (a fat) you'll provide balance for your taste buds. That's why broccoli and cheese or broccoli and ranch dressing are usually served together. Samesies for bacon and brussels sprouts! Aaand cabbage for coleslaw. A fat plus a cruciferous vegetable makes it more palatable. Or at least that's what this random piece of knowledge I have tucked in my brain says. But I literally cannot find the study that proves this. So if you know...let me know so I can stop going crazy. 

Now, let me just attempt to appropriately describe how good this dish is, knowing full well I cannot do it justice. The cauliflower is al dente but not crunchy. The most outer pieces of each bite are crisp. The yogurt is a nice cool contrast while the lemon brightens and the fresh herbs MAKE IT. I also feel like I need to justify the pine nuts in this recipe because they can be really freaking expensive. They're worth it. Trust me. 

This is a great dish if you're entertaining gluten free or grain free guests. It's a healthy veggie side dish that also kind of doubles as that 'starchy' feeling need with dinner. Serve it up with rotisserie chicken, or by mixing in chick peas to round it out as a full meal. Heck, even throw it over some greens and make it a salad! Even though cauliflower is 'white' it's very healthy and even has antioxidants. It's a common misconception that if something looks beige or bland it's 'bad' for you. Not true. Cruciferous vegetables are packed with fiber and antioxidants. Cauliflower has vitamin C and vitamin K as well as a dose of B vitamins. Not too shabby. That yogurt sauce on the other hand adds a dose of protein. If you're not familiar with Icelandic yogurt (Siggi's is my favorite) it's a strained yogurt like Greek yogurt, but a million times better in my opinion. Big fan.

So let's get cooking! Watch the video below, or on YouTube and make sure you're subscribed for the latest videos.

Herb Roasted Cauliflower with Lemon and Red Pepper Flakes

Serves 4 sides 

/// Ingredients ///

• 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
• 1/4 cup extra-virgin olive oil
• 1 tsp salt (a few grinds of sea salt)
• 1-2 cloves Garlic, minced
• 1/2 c. Plain Icelandic or Greek Yogurt 
• 1/2 Lemon, squeezed
• 1 T Cilantro
• 1/4 t Pepper Flakes 
• 1 T Mint, chopped
• 2 T Pinenuts

/// Directions/// Preheat Oven - 450ºF  and line a lipped baking sheet with tin foil. Breakdown cauliflower by removing any leaves and removing the core. Cut into bite sized pieces or break apart with your hands. Add to a bowl and add olive oil and salt. Toss to mix and spread in a single layer over baking sheet. Cook for 20 minutes, turning once or twice in the oven. Remove when golden brown and you can pierce it with a fork. Broil for a few seconds and watch closely to get an extra touch of color. Seriously though...watch it closely. Mince garlic and mix with yogurt and lemon juice. Spread across the bottom of the platter and plate cauliflower on the top. Chop herbs and toss on top. Add pepper flakes and pine nuts. Toss to combine just before serving.