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Crispy Roasted Cauliflower with Creamy Herb Sauce

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A delicious dish featuring crispy roasted cauliflower paired with a silky creamy herb sauce, perfect for sides or a vegetarian main.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 large head large head of cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
For the Creamy Herb Sauce
  • 1/2 cup Greek yogurt Can substitute with sour cream
  • 2 tablespoons mayonnaise Can replace with avocado for a different flair
  • 2 tablespoons fresh herbs (like parsley, dill, or chives), chopped Use any combination of fresh herbs
  • 1 teaspoon lemon juice
  • 1 clove garlic, minced

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, and pepper until well coated.
Roasting
  1. Spread the florets on a baking sheet in a single layer.
  2. Roast for about 25-30 minutes, or until golden brown and crispy, turning halfway through for even cooking.
Prepare the Sauce
  1. While cauliflower is roasting, mix the Greek yogurt, mayonnaise, fresh herbs, lemon juice, and minced garlic in a small bowl.
  2. Adjust seasoning with salt and pepper as needed.
Serving
  1. Once the cauliflower is done, let it cool for a few minutes.
  2. Serve warm with a generous dollop of the creamy herb sauce on the side or drizzled on top.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 10gProtein: 5gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 4gSugar: 2g

Notes

This dish can be enjoyed as a standalone delight or paired with grilled meats and fish. To keep leftovers fresh, allow roasted cauliflower to cool completely before storing it in an airtight container in the fridge. It lasts for 3-5 days. Reheat in the oven for the best texture.
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