Turmeric-Spiced Whole Roasted Cauliflower

From Love and Lemons Everyday Cookbook (p. 187)

I bought a really large cauliflower, and after using just half of it in another dish, I was looking for a recipe different from the usual roasted florets - which are delicious, but I needed something new.   I really like the combination of spices in this one, and it’s easy to mix up while the cauliflower is roasting.  Also nice looking presentation.

INGREDIENTS:

1 medium cauliflower (2 pounds)

3 Tbsp EVOO, plus more for drizzling

Sea salt and freshly ground black pepper

2 Tbsp fresh lemon juice, plus more to taste

4 cups mixed spring greens

1/2 cup chopped mixed fresh herbs (cilantro, mint, parsley)

1/4 cup toasted pine nuts or slivered almonds

SPICED TURMERIC SAUCE:

1/2 cup Greek yogurt (use Greek-style Kite Hill almond yogurt to make it vegan)

2 Tbsp EVOO

2 Tbsp fresh lemon juice

1 garlic clove, minced

1/4 tsp ground cumin

1/4 tsp (or more) ground coriander

1/4 tsp ground turmeric

1/4 tsp maple syrup or honey

1/2 tsp sea salt

Pinch of cayenne pepper

DIRECTIONS:

1) Preheat the oven to 400 degrees and loosely line a baking sheet with aluminum foil.

2)Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet.  Drizzle 1.5 Tbsp of the OO over it and use your hands to coat evenly.  Sprinkle with salt and pepper and roast for 45 minutes.

3) Make the sauce: in a small bowl, combine all the ingredients.

4)Remove the cauliflower from the oven and use a fork to gently start to pull apart its crevices.  Pour another 1.5 Tbsp OO and the lemon juice over the cauliflower, especially into the crevices and roast for another 15 minutes (you may need to cover with foil at this point to avoid burning)

5) Remove the cauliflower from the oven and spread 1/4 of the yogurt sauce all over.  Roast for another 15 minutes. 

6) In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon and a pinch of salt.

7) Remove the cauliflower from the oven.  It should be tender outside and fork-tender inside.  Top the cauliflower with more sauce and sprinkle with the herbs and nuts.  Slice into quarters and serve with the salad and the remaining sauce on the side.