Roasted Whole Chipotle Cauliflower with Tangy Yogurt Sauce

Ingredients

• 1 large head cauliflower leaves removed, stem trimmed
• Basting Sauce
• ½ cup Farm Boy™ Chipotle Mayo Spread
• 1 chipotle pepper in adobo sauce
• ¼ cup Farm Boy™ Organic Plain Greek Yogurt
• 1 tsp Farm Boy™ Garlic Flowers
• 1 tsp Farm Boy™ Paprika
• juice of half a lemon
• ¼ cup grated Parmigiano Reggiano cheese
• salt and freshly ground black pepper to taste
• Tangy Yogurt Sauce
• 1 cup Farm Boy™ Organic Plain Greek Yogurt
• 1 ts[ Farm Boy™ Garlic Flowers
• juice of half a lemon
• ¼ cup grated Parmigiano Reggiano cheese plus more for garnish
• salt and freshly ground black pepper to taste
• 2 green onions thinly sliced, for garnish

Directions

1. Preheat oven to 400°F.
2. Set a steamer basket in a large pot with 1" water and ½ tsp salt. Cover pot and bring water to a boil. Add cauliflower head, cover, and steam until a knife easily slides into the stem, about 10 minutes.
3. For the Basting Sauce: In a blender jar, place Farm Boy™ Chipotle Mayo Spread, chipotle pepper in adobo sauce, Farm Boy™ Organic Plain Greek Yogurt, 1 tsp Farm Boy™ Garlic Flowers, 1 tsp Farm Boy™ Paprika, lemon juice, Parmigiano Reggiano, salt, and black pepper to taste. Blend until completely smooth.
4. Place steamed cauliflower stem side down on parchment covered sheet pan and brush liberally with basting sauce. Bake for 10 minutes, then baste again and bake for another 10 minutes two more times, or until completely tender. If you have any leftover basting sauce, brush cauliflower again before serving.
5. For the Tangy Yogurt Sauce: While cauliflower is baking, in a medium bowl, whisk Farm Boy™ Organic Plain Greek Yogurt, Farm Boy Garlic Flowers, lemon juice, Parmigiano Reggiano cheese, salt, and pepper to taste. Spread on a large plate.
6. Set cauliflower over dressing and garnish with Parmigiano Reggiano and thinly sliced green onions.