Ingredients

Cauliflower

• 1 head cauliflower, trimmed

• 3 Tablespoons lemon olive oil

• 1 teaspoon coriander

• 1 teaspoon ground ginger

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon turmeric

• 1 teaspoon cumin

• ½ to 1 teaspoon salt

Yogurt Sauce

• 1 cup full-fat plain Greek yogurt

• 2 Tablespoons lemon olive oil

• ½ teaspoon garlic powder

• salt and freshly ground black pepper, to taste

For Serving

• lemon olive oil, for drizzling

• 2 Tablespoons coarsely chopped chives

• 2 Tablespoons toasted pine nuts

Instructions

Prepare the Cauliflower

Preheat the Wolf Convection Steam Oven to 400°F in Convection Steam mode.

Line the porcelain tray with foil and lightly coat with oil. Place a sheet of parchment paper over the foil and set the cauliflower on top.

In a small bowl, whisk together the lemon olive oil, coriander, ginger, garlic powder, onion powder, turmeric, and cumin.

Spoon, brush, or rub the spice mixture evenly over the entire cauliflower. Season evenly with salt.

Steam Roast

Remove the parchment paper from beneath the cauliflower and discard.

Place the tray in rack position 2.

Steam roast for 45 to 50 minutes, or until the exterior is deeply roasted and the center is tender when pierced with a skewer.

Make the Yogurt Sauce

While the cauliflower is cooking, combine the Greek yogurt, lemon olive oil, garlic powder, salt, and black pepper in a medium bowl.

Using a hand mixer, whip until thoroughly combined and smooth. Taste and adjust the seasoning as needed.

Assemble and Serve

Spoon the yogurt sauce into the center of a serving dish and drizzle with lemon olive oil.

Place the whole roasted cauliflower over the yogurt sauce.

Garnish with the chopped chives and toasted pine nuts and serve.