why make this recipe
Crispy Roasted Cauliflower with Creamy Herb Sauce is a delightful dish that combines texture and flavor. It’s a great way to enjoy vegetables, making them fun and tasty. This dish is perfect as a side for dinner or as a snack. The crispy cauliflower pairs wonderfully with the creamy herb sauce, making every bite enjoyable. Plus, it’s simple to make, requires minimal ingredients, and is healthy too!
how to make Crispy Roasted Cauliflower with Creamy Herb Sauce
Ingredients:
- 1 large head of cauliflower
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh herbs (like parsley, dill, or chives), chopped
- 1 teaspoon lemon juice
- 1 clove garlic, minced
Directions:
- Preheat the oven to 425°F (220°C).
- Cut the cauliflower into florets and place them in a bowl.
- Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, and toss to coat.
- Spread the florets on a baking sheet in a single layer.
- Roast for 25-30 minutes, turning halfway, until golden and crispy.
- In a separate bowl, mix together the Greek yogurt, mayonnaise, fresh herbs, lemon juice, and minced garlic to make the creamy herb sauce.
- Serve the roasted cauliflower hot, drizzled with the herb sauce.
how to serve Crispy Roasted Cauliflower with Creamy Herb Sauce
You can serve this dish right out of the oven for the best flavor and texture. It’s great as a side dish with grilled meats or fish. You can also serve it as an appetizer or snack. Drizzle the creamy herb sauce over the cauliflower or serve it on the side for dipping.
how to store Crispy Roasted Cauliflower with Creamy Herb Sauce
To store leftovers, let the roasted cauliflower cool completely. Then, place it in an airtight container and store it in the refrigerator for up to 3 days. The creamy herb sauce can be stored separately in another container. Reheat the cauliflower in the oven to regain its crispness before serving again.
tips to make Crispy Roasted Cauliflower with Creamy Herb Sauce
- Make sure to cut the cauliflower florets into similar sizes for even roasting.
- Don’t overcrowd the baking sheet; this helps the cauliflower get crispy.
- Feel free to experiment with different herbs in the sauce to suit your taste.
- You can add some chili flakes to the sauce for a bit of heat.
variation
You can change this recipe by adding spices like paprika or cumin to the olive oil mixture for a different flavor. You can also use different vegetables such as broccoli or Brussels sprouts for roasting.
FAQs
Q: Can I use frozen cauliflower for this recipe?
A: Fresh cauliflower is best for this recipe, but you can use frozen. Just make sure to thaw and dry it before roasting.
Q: Is there a vegan option for the creamy herb sauce?
A: Yes! You can substitute the Greek yogurt and mayonnaise with vegan yogurt or cashew cream for a vegan version.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the cauliflower ahead of time and store it in the fridge. Roast it just before serving to enjoy it crispy.
Crispy Roasted Cauliflower with Creamy Herb Sauce
Ingredients
For the Roasted Cauliflower
- 1 large head large head of cauliflower Cut into florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- to taste Salt
- to taste Pepper
For the Creamy Herb Sauce
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh herbs (like parsley, dill, or chives), chopped
- 1 teaspoon lemon juice
- 1 clove garlic, minced
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Cut the cauliflower into florets and place them in a bowl.
- Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, and toss to coat.
- Spread the florets on a baking sheet in a single layer.
Roasting
- Roast for 25-30 minutes, turning halfway, until golden and crispy.
Prepare the Sauce
- In a separate bowl, mix together the Greek yogurt, mayonnaise, fresh herbs, lemon juice, and minced garlic to make the creamy herb sauce.
Serving
- Serve the roasted cauliflower hot, drizzled with the herb sauce or with the sauce on the side for dipping.