Pesto Crusted Cauliflower with Lemon Dill Yogurt Sauce
Author:Lindsay Cola (Tippens)
Total Time:55 minutes
For the Cauliflower:
1 head of cauliflower, outer leaves and stem removed
1/3 c pesto (homemade or store-bought)
Drizzle of olive oil
Salt and freshly cracked pepper
Freshly shaved parmesan, for serving
For the Lemon Dill Yogurt Sauce:
3/4 c greek yogurt
Zest and juice of 1/2 lemon
1/4 c fresh dill, chopped
Salt & freshly cracked pepper, to taste
Preheat oven to 425 degrees and line Sheetpan with parchment paper.
Wash and pat dry cauliflower. Remove outer leaves and most of the woody stem so that it sits flat. Be careful not to remove too much of the stem as we want the cauliflower head to remain intact. Set onto parchment paper.
Rub pesto all over cauliflower, making sure to evenly coat and get in all crevices. Drizzle the top of the cauliflower with olive oil and season with salt and freshly cracked pepper. Transfer to the oven and bake for 45 minutes- 1 hour, until a knife inserts easily.
While the cauliflower is roasting, make the lemon dill yogurt sauce. Combine greek yogurt, lemon zest, lemon juice, dill, salt, and pepper in a bowl and stir to combine. Transfer to fridge until you are ready to serve.
Remove cauliflower from the oven, and sprinkle the top with fresh parmesan. Serve warm with Lemon Dill Yogurt Sauce.