Preheat the oven to 400 degrees F (200 degrees C).
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 (1/2 cup)
Chili Powder (2 Tbsp)
Ground Cumin (1 Tbsp)
Garlic Powder (1 Tbsp)
Curry Powder (1 tsp)
Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
, and half of the juice and zest of
Dunk the whole head of cauliflower into the bowl and use a pastry brush or your hands to spread the marinade evenly over the surface.
Place the cauliflower on a foil lined sheet pan and roast in the oven until the surface is dry and slightly browned, for 30 minutes.
While the cauliflower is roasting, rinse and pat dry bowl. Add
Green Beans (3 cups)
to medium bowl with 2 tablespoons of olive oil, and toss. Add
Parmesan Cheese (1/4 cup)
Salt (1 tsp)
Paprika (1/4 tsp)
. Toss well to coat evenly.
After the cauliflower has roasted for 30 minutes, remove the pan from the oven. Pour the green beans onto the same baking sheet pan with the cauliflower and return both into the oven.
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.
Continue to roast the cauliflower and the green beans for 13 more minutes.
While the cauliflower and the green beans finish roasting, add
Dijon Mustard (2 Tbsp)
Worcestershire Sauce (1 Tbsp)
Parmesan Cheese (2 Tbsp)
Mayonnaise (3/4 cup)
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.
Serve with small bowls of the dipping sauce.