Active Time: 15 minutes
Total Time: 1 hour and 5 minutes
Servings: 4
Nutrition Profile: Sesame-Free, Nut-Free, Soy-Free, High-Fiber, Egg-Free
Ingredients:
- 1 medium head cauliflower (about 2 pounds)
- 3 tablespoons extra-virgin olive oil, divided
- 1/8 teaspoon salt
- 3/4 teaspoon ground pepper, divided
- Cooking spray
- 1 cup whole-milk plain strained (Greek-style) yogurt
- 4 tablespoons grated Parmesan cheese, divided
- 2 teaspoons lemon juice
- 1 teaspoon anchovy paste
- 1 teaspoon low-sodium Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon grated garlic
- 3 tablespoons panko breadcrumbs
- 1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish
- 1 teaspoon finely chopped fresh oregano, plus more for garnish
Directions:
1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Remove cauliflower leaves and trim the bottom of the core. Brush 2 tablespoons of oil over the cauliflower. Sprinkle with salt and 1/4 teaspoon of pepper.
2. Roast cauliflower until browned and tender, rotating the baking sheet halfway. Remove and coat with cooking spray. Broil for 1 to 2 minutes until charred. Let cool for 5 minutes.
3. Whisk together yogurt, 2 tablespoons Parmesan, lemon juice, anchovy paste, Worcestershire sauce, mustard, garlic, and remaining pepper.
4. Heat remaining oil in a skillet, add panko, cook until browned. Stir in parsley and oregano.
5. Spread yogurt dressing on a platter, place cauliflower on top. Sprinkle with remaining Parmesan and panko mixture. Garnish with parsley and oregano.
6. To make ahead, refrigerate roasted cauliflower and dressing separately for up to 3 days.
