This incredibly flavorful cauliflower is one of my favorite vegetarian dishes since it’s so filling. The yogurt and assertive spice combination give the cauliflower an enormous depth of flavor and a really rich texture. This also is incredibly easy to make and I love that you get to use the yogurt for both parts of the dish. If you want to save yourself some cleaning, line the hot sheet pan with parchment paper before you put the cauliflower on it. I find that you get less crispy bits when you do that, though, so I just soak the pan afterwards and call it a day. For a complete meal, serve this with white or brown rice, quinoa, or warm flatbread and a platter of sliced cucumbers that you’ve drizzled with lemon juice and sprinkled with salt.
— Julia Turshen
• ON-DEMAND: Listen to Faith and Julia describe this recipe on an episode of The Faith Middleton Food Schmooze®. •
From Feed the Resistance by Julia Turshen (Chronicle Books, 2017).