Today is a big day for my friends Jack and Jeanine—it’s book launch day! I hope you’re familiar with their blog, Love and Lemons. It’s one of my very favorites, and I’ve been looking forward to their second cookbook for a long time. Their new book is called Love and Lemons Everyday (affiliate link), and it’s absolutely stunning. The new book offers “more than 100 bright, plant-forward recipes for every meal.” Jeanine’s cooking style is super fresh and often inspired by the farmers’ market, and it shows.
I love how she weaves tips between the recipes, like how to freeze quinoa, and colorfully displays seasonal variations for recipes like fruit crumbles (four ways)! She even offers a giant visual grid of salad dressings, which I’ll be referencing often. To celebrate their new book, I’m sharing Jeanine’s recipe for whole-roasted cauliflower slathered in seriously delicious turmeric-spiced yogurt sauce. Somehow, I’ve never prepared cauliflower in this fashion, and it was both fun to make and fun to eat. Want to see how it’s done?
How to Make Whole Roasted Cauliflower
This recipe takes a while to make, but each step is simple. Here’s a rundown of Jeanine’s cooking method, which ensures that the cauliflower cooks through and really takes on the flavor of the seasonings.
How to Serve Whole Roasted Cauliflower
Jeanine suggests serving the cauliflower with a basic, lemony green salad, which is great. You’ll find those ingredients and instructions in the recipe below. If you wanted to make this an even more hearty main dish, you could serve it all on a bed of warm whole grains, such as cooked farro, brown rice or wild rice, with chickpeas. Don’t forget to pick up a copy of Love and Lemons Everyday! And please let us know how the recipe turns out in the comments.
