Whole Roasted Cauliflower

Whole Roasted Cauliflower 2 cups plain yogurt 2 tablespoons fresh parsley finely chopped 2 tablespoons fresh rosemary finely chopped 2 tablespoons fresh thyme finely chopped 2 garlic cloves minced 1/2 teaspoon fine sea salt 1 teaspoon hot sauce 1/2 teaspoon black pepper finely ground 1 lemon 1 large head cauliflower Preheat to 450 degrees and line a baking sheet with foil. Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. In a medium bowl, whisk together yogurt through ground black pepper. Zest lemon and then add fresh lemon juice. Set aside 1/2 cup of yogurt sauce, keep refrigerated until ready to serve. Dredge cauliflower head directly into the bowl, covering with yogurt. Use a spoon to get into the nooks and crannies. Roast the cauliflower for approximately 45 minutes or until yogurt forms a browned shell. Insert long wooden skewer into the center to test that it is cooked the whole way through. It should pass easily. ' Transfer to serving platter and cut into thick wedges. Serve with additional cold yogurt sauce.