Crispy vegetable appetizer (Print Version)

# Ingredients:

→ For the Cauliflower

01 - 1 medium head of cauliflower, cut into bite-sized florets
02 - 3 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp paprika
05 - Salt and pepper to taste

→ For the Garlic Sauce

06 - 1/2 cup Greek yogurt or sour cream
07 - 1 clove garlic, minced
08 - 1 tbsp lemon juice
09 - Salt and pepper to taste

→ Optional Garnish

10 - Fresh parsley, chopped

# Instructions:

01 - Heat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
02 - Thoroughly wash the cauliflower head, then pat it dry. Cut it into evenly sized bite-sized florets to ensure they cook at the same rate.
03 - In a large mixing bowl, combine the cauliflower florets with olive oil, garlic powder, paprika, salt, and pepper. Toss until all pieces are evenly coated with oil and seasonings.
04 - Spread the seasoned cauliflower in a single layer on your prepared baking sheet. Make sure the pieces aren't overcrowded - this allows them to roast properly rather than steam.
05 - Place the baking sheet in the preheated oven and bake for 20-25 minutes. Flip the cauliflower pieces halfway through cooking to ensure even browning. They're done when golden brown with crispy edges and tender centers.
06 - While the cauliflower bakes, prepare your sauce. In a small bowl, combine the Greek yogurt (or sour cream), minced garlic, lemon juice, salt, and pepper. Mix until smooth and well blended. Taste and adjust seasonings if needed.
07 - Once the cauliflower is done, let it cool slightly for a minute or two. Transfer to a serving plate and either drizzle with the garlic sauce or serve the sauce on the side for dipping. Sprinkle with chopped fresh parsley for a pop of color and fresh flavor.

# Notes:

01 - For extra crispy cauliflower, try broiling for 2-3 minutes at the end of the baking time.
02 - To make this recipe vegan, use plant-based yogurt in place of Greek yogurt or sour cream.
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.

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