Roasted Cauliflower with Parmesan Green Beans

Trim the base of the Cauliflower (1 head) to remove the green leaves and the woody stem, and discard.

Into a medium bowl, combine Greek Yogurt (120 g) , Chili Powder (15 g) , Ground Cumin (6 g) , McCormick® Garlic Powder (10 g) , Curry Powder (2 g) , Salt (6 g) , Ground Black Pepper (1 g) , and half of the juice and zest of Limes (2) .

While the cauliflower is roasting, rinse and pat dry bowl. Add Green Beans (340 g) to medium bowl with 2 tablespoons of olive oil, and toss. Add Parmesan Cheese (20 g) , Salt (6 g) , and Paprika (as needed) . Toss well to coat evenly.

Place the Garlic (8 cloves) onto another sheet pan and drizzle with olive oil. Roast for 10 minutes, then remove the garlic and place into bowl with remaining lime juice and zest. Mash the warm garlic with a fork and hold for later.

While the cauliflower and the green beans finish roasting, add Dijon Mustard (30 g) , Worcestershire Sauce (15 mL) , Parmesan Cheese (10 g) , and Mayonnaise (170 g) to the bowl with the smashed garlic lime mixture and stir well until blended.

Serve this dish family style by placing the cauliflower on a large platter. Sprinkle the Fresh Chives (6 stalks) on top. Portion the cauliflower by using a fork and separating the florets into large pieces where they naturally break. Arrange the green beans to one side.