Crispy Roasted Cauliflower with Creamy Herb Sauce
Golden on the outside, tender inside—this roasted cauliflower dish is the kind of simple, flavorful side that steals the spotlight! And that herb-packed creamy sauce? You’ll want to drizzle it on everything.
Ingredients
For the Roasted Cauliflower:
1 large head cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper to taste
For the Creamy Herb Sauce:
½ cup plain Greek yogurt or sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill (or 1 tsp dried)
Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season cauliflower
Toss cauliflower florets with olive oil, garlic powder, paprika, salt, and pepper. Spread them out in a single layer on the baking sheet. - Roast for 25–30 minutes, flipping halfway through, until edges are browned and crispy.
- Make the sauce
While cauliflower roasts, whisk together all sauce ingredients in a bowl. Chill until ready to serve. - Serve roasted cauliflower hot with a generous drizzle or dip of the herb sauce.
Tips & Variations
- Add red pepper flakes for heat.
- Sprinkle with parmesan before roasting for cheesy crunch.
- Use air fryer at 400°F for about 15–18 minutes for extra crispness.
FAQs
Q: Can I make this vegan?
Yes—use plant-based yogurt and mayo alternatives.
Q: How long does the sauce last?
Store in the fridge for up to 3 days in a sealed container.
Q: Can I use frozen cauliflower?
Yes, but thaw and pat dry first to avoid sogginess.
