A whole-roasted cauliflower is a show-stopping vegetarian main course — or an equally show-stopping side dish. The vegetable’s warm notes of turmeric are offset by a vibrant cilantro yogurt dip, which gets its own dose of the of-the-moment spice. Pro tip: Since turmeric can turn your skin yellow, it’s a good idea to wear gloves while you’re working with the cauliflower.
For the cauliflower:
1 head cauliflower
¼ cup olive oil, plus more for roasting
1 tablespoon Evermill turmeric
¼ teaspoon Evermill coriander seeds, roughly chopped
For the dip:
¾ cup whole-milk Greek yogurt
¼ cup chopped cilantro
1 tablespoon minced shallots
Juice of 1 lemon
2 teaspoons olive oil
½ teaspoon honey
¼ teaspoon Evermill turmeric
¼ teaspoon Evermill mustard seeds
Freshly cracked black pepper
Remove any green leaves from the base of the cauliflower, and trim the stem so it’s flat and the cauliflower will sit upright. Place the cauliflower in a large bowl. In a small bowl, whisk the olive oil, Evermill turmeric, and Evermill coriander seeds. Pour the mixture over the cauliflower and rub it into both the florets and the base to make sure it’s evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
When you’re ready to roast, preheat the oven to 450 degrees. Coat the bottom of a small baking sheet with a little olive oil to make sure the cauliflower doesn’t stick. Place the cauliflower on the baking sheet. Drizzle with a little more olive oil and season aggressively with salt. Roast the cauliflower for 1 hour to 1 hour and 20 minutes, rotating the baking sheet once, until the cauliflower is thoroughly browned.
While the cauliflower is roasting, make the dip: Stir together all of the dip ingredients in a bowl and refrigerate until ready to use. Note: If you’d like a thinner dip, add a little more olive oil.
Let the cauliflower cool 15-20 minutes before serving. Place the whole cauliflower on a platter to carve tableside, or slice it into “steaks.” Serve warm alongside the dip.