Carmelized Cauliflower with Almonds, Parsley and Smoked Paprika Yogurt
10 C cauliflower florets, approximately 2 heads
1/2 C toasted almonds Olive oil, enough to coat cauliflower florets
2 T chopped parsley
1 C Greek yogurt
1 1/2 t pimentón dulce (sweet smoked Spanish paprika)
1 t Hungarian paprika
1 clove garlic, microplaned
Juice of 1 lemon
2 T extra virgin olive oil
Salt and pepper, to taste
Preheat oven to 425 degrees F. Toss cauliflower in olive oil and season to taste with salt and pepper. Bake until brown on the edges and cooked through, approximately 15 minutes. While cooking the cauliflower, prepare the sauce by combining the Greek yogurt, garlic, lemon juice, both paprikas and olive oil in a mixing bowl. Whisk until evenly incorporated and season with salt. When the cauliflower is cooked, toss the florets in a bowl with almonds and parsley. Smear the sauce on a platter and arrange cauliflower on the sauce. Garnish with more olive oil if desired.
Note: The sauce can be made ahead of time. The cauliflower can be roasted ahead of time and warmed to serve. Make sure you add the nuts, parsley and sauce only when ready to serve.