Ingredients
- 2 slices bacon
- 3 cups broccoli cut into large florets
- 2½ cups cauliflower cut into large florets
- ½ teaspoon sea salt
- ½ cup Parmesan cheese finely grated and tightly packed
- ⅔ cup plain Greek yogurt full-fat
- 1 tablespoon garlic minced
- 1 pinch ground black pepper
Instructions
- Preheat oven to 400°F and spray an 8x8-inch pan with cooking spray.
- Cook the slices of bacon in a large pan on medium heat until golden brown and crispy, about 3-4 minutes per side, flipping once. Transfer to a paper towel-lined plate and pat with another paper towel to absorb the excess fat. Set aside. Reserve the bacon fat.
- Add the broccoli and cauliflower to a large bowl. Pour the bacon fat over the vegetables and toss until coated. Add in the salt and toss once more.
- Spread the vegetables in a single layer on a baking sheet, making sure to not crowd them. Bake in the preheated oven until the vegetables begin to release their moisture and the cauliflower just begins to become fork-tender, about 10 minutes.
- Lay some paper towels out on a flat surface and use a spoon to transfer the roasted veggies onto it in a single layer. Using another layer of paper towels on top, press out the moisture. Don’t smash the vegetables, but try to get out as much moisture as you can. Repeat with another layer of paper towels on top.
- Place the vegetables back into the bowl and add all the remaining ingredients. Stir until everything is well mixed. Chop up the cooked bacon slices and stir them in.
- Transfer the mixture to the prepared pan, packing the vegetables together. Bake uncovered until the cheese is melted and bubbly and begins to brown, about 20 minutes.
- Let stand for 5 minutes before serving.