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Pesto Crusted Cauliflower with Lemon Dill Yogurt Sauce

Pesto Crusted Cauliflower with Lemon Dill Yogurt Sauce

Ingredients

For the Cauliflower:

For the Lemon Dill Yogurt Sauce:

Scale

Instructions

  1. Preheat oven to 425 degrees and line Sheetpan with parchment paper. 
  2. 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.
  3. 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.  
  4. 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. 
  5. Remove cauliflower from the oven, and sprinkle the top with fresh parmesan.  Serve warm with Lemon Dill Yogurt Sauce. 
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