Roasted Cauliflower Green Goddess (Printable)

Golden roasted cauliflower with zesty herb sauce

# List of ingredients:

→ For the Roasted Cauliflower

01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ For the Green Goddess Drizzle

05 - 1/2 cup Greek yogurt or sour cream
06 - 1/4 cup mayonnaise
07 - 1/4 cup fresh parsley leaves
08 - 1/4 cup fresh basil leaves
09 - 2 tablespoons fresh chives
10 - 1 tablespoon fresh tarragon leaves
11 - 2 tablespoons lemon juice (about 1/2 lemon)
12 - 1 small garlic clove
13 - 1 teaspoon anchovy paste (optional)
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper

# Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place the cauliflower florets on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Spread into a single layer.
03 - Roast for 25 to 30 minutes, turning once halfway, until the cauliflower is golden-brown and tender.
04 - In a blender or food processor, combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon, lemon juice, garlic, anchovy paste if using, salt, and pepper. Blend until smooth and vibrant green. Taste and adjust seasoning as desired.
05 - Arrange the roasted cauliflower on a platter. Drizzle generously with the Green Goddess sauce. Serve warm or at room temperature, with extra sauce on the side.

# Expert Advice:

01 -
  • The Green Goddess sauce is incredibly versatile and you will want to put it on everything
  • Roasting cauliflower brings out natural sweetness you never knew existed
  • It comes together quickly but looks impressive on the table
02 -
  • Crowding the baking sheet will steam the cauliflower instead of roasting it, so use two sheets if needed
  • The sauce tastes better after it sits for 15 minutes, giving the herbs time to mingle
  • Room temperature cauliflower absorbs the sauce better than piping hot
03 -
  • Stem the tarragon carefully if you include it, as the woody stems can make the sauce gritty
  • A microplane makes the garlic disappear into the sauce without any harsh chunks

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