Whole Roasted Cauliflower with Spiced Turmeric Sauce

A whole cauliflower, roasted to perfection, manages to be pretty impressive as well as delicious. The fact that it is slathered in a flavorful turmeric spiced yogurt makes it even better.

• 1 medium cauliflower

• 2 T extra virgin olive oil, divided

• 1 T lemon juice

• 1⁄2 t smoked paprika

• Kosher salt and pepper

Spiced Turmeric Sauce

• 3⁄4 c Greek-style whole milk yogurt (use plant-based to vegan-ize)

• 3 T extra virgin olive oil

• 3 T lemon juice

• Zest from half a lemon

• 3 garlic cloves, grated

• 1 t ground cumin

• 1⁄4 t ground coriander

• 2 t turmeric

• 1 t maple syrup

• 1 t kosher salt

• 1⁄2 t cayenne (or more to taste)

Salad Greens to go with (optional)

• 4 c mixed spring greens or power greens

• Lemon juice and olive oil

• 1⁄2 c chopped fresh herbs (cilantro, mint, parsley, and/or basil)

• 1⁄4 c toasted pine nuts

Preheat oven to 400 and line a sheet pan with foil.

Slice the bottom off the cauliflower so that it sits squarely on the pan. Combine the 2 olive oil and lemon juice and drizzle over the cauliflower and use your hands to spread evenly. Season with smoked paprika, salt and pepper. Roast for about 1 hour.

While cauliflower is roasting, make the sauce. Combine all sauce ingredients in a small bowl. Stir to combine, then taste. Adjust the seasoning to your liking.

Remove cauliflower from the oven and spread half of the yogurt sauce over it. Roast for a final 15 minutes.

Meanwhile, toss greens with lemon juice, olive oil and salt and pepper. Set aside.

Remove cauliflower from the oven. Garnish with more sauce and sprinkle with herbs and toasted pine nuts. Slice and serve with the salad and the remaining sauce on the side.