Ingredients
Yogurt Sauce:
- 4 tablespoons Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
Roasted Cauliflower:
- 1 whole cauliflower head
- 1/4 teaspoon cumin powder
- 1/8 teaspoon cayenne pepper
- pinch sea salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
Garnish:
- 1/4 cup pomegranate seeds
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, and garlic powder. Mix well until combined, then set aside.
- Remove the bottom leaves and rinse the cauliflower head under water. Place the cauliflower head onto the prepared baking sheet and season with the cumin powder, cayenne pepper, sea salt, and ground black pepper. Drizzle with the olive oil and coat well.
- Wrap the seasoned cauliflower with aluminum foil and cook in the preheated oven for about 30 minutes. Remove the aluminum foil and continue roasting the cauliflower for another 10 minutes until the cauliflower is browned and cooked through.
- Remove the cauliflower from the oven and place onto a serving dish. Pour the yogurt sauce on top and garnish with pomegranate seeds and fresh parsley. Slice into wedges and enjoy!
