Cook what you grow
Whole Roasted Cauliflower with Lemon-Yogurt Sauce
A whole head rubbed with smoked paprika and cumin, roasted until deeply bronzed and knife-tender, then carved into wedges over crisped chickpeas with a garlicky lemon-yogurt sauce.
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Ingredients
serves 4From 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