Whole Roasted Cauliflower with Lemon-Yogurt Sauce

From the garden

• 1 head cauliflower, leaves trimmed, stem cut flush so it sits flat — a large head, about 2 lb
• 2 cloves garlic, finely grated
• ¼ cup fresh parsley, chopped (optional)

From the pantry

• 4 tbsp olive oil — divided
• 2 tsp smoked paprika — divided
• 1½ tsp ground cumin — divided
• 2 cans canned chickpeas, drained, rinsed, and patted dry
• 1 cup plain Greek yogurt
• 1 lemon — zest and juice
• salt — to taste
• black pepper

1. Heat the oven to 400°F with a rack in the middle. Stir 3 tablespoons of the olive oil with 1 1/2 teaspoons of the smoked paprika, 1 teaspoon of the cumin, and a big pinch of salt.
2. Set the cauliflower in a cast-iron skillet or small roasting pan and massage the spiced oil over every surface, working some down into the crevices between florets.
3. Roast 50–60 minutes, until the outside is deep mahogany brown and a thin knife slides into the core with no resistance. If it's browning faster than it's softening, tent loosely with foil.
4. About 25 minutes before the cauliflower is done, toss the chickpeas with the remaining oil, paprika, cumin, and a pinch of salt on a sheet pan and roast alongside until crisp at the edges, shaking the pan once.
5. Whisk the yogurt with the garlic, lemon zest, half the lemon juice, and a pinch of salt. Spread it over a platter, pile on the chickpeas, and carve the cauliflower into thick wedges on top. Finish with the remaining lemon juice, black pepper, and parsley.