Golden, roasted cauliflower bites with crackly edges and tender centers, served with a cool, creamy garlic-lemon yogurt sauce. An easy, oven-only snack, side dish, or light meal that’s weeknight-friendly and perfect for dipping.
1medium head cauliflower, cut into bite-sized florets
3tbspolive oil
1tspgarlic powder
1tsppaprika (regular or smoked)
salt and black pepper, to taste
1/2cupplain Greek yogurt (or sour cream)
1clovegarlic, minced
1tbsplemon juice, fresh
salt and black pepper, to taste (for the sauce)
fresh parsley, chopped (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Wash and thoroughly dry the cauliflower. Cut into evenly sized bite-sized florets.
In a large bowl, toss florets with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Spread cauliflower in a single layer on the prepared baking sheet, leaving space between pieces.
Bake 20–25 minutes, flipping halfway through, until edges are golden-brown and crisp and centers are tender.
While baking, make the garlic sauce: stir Greek yogurt, minced garlic, lemon juice, and a pinch of salt and pepper in a small bowl until smooth. Adjust seasoning to taste.
Remove cauliflower from the oven and let cool slightly. Transfer to a platter, drizzle or serve with the garlic sauce for dipping, and garnish with chopped parsley if desired.
Optional: For extra crunch, broil 2–3 minutes at the end, watching closely to prevent burning.