Step 1

Preheat oven to 475°F. Line a baking sheet with parchment paper and set aside.

Step 2

and place in a steamer basket fitted inside a saucepan. Add 1-inch of water to the bottom of the pan. Cover, turn to high heat, and steam for 5 minutes, no longer. (Note: steaming helps to begin the cooking process while also hydrating the vegetable to keep it from drying out under the high heat. This also allows the florets to caramelize. Onions, for example, have plenty of water to aide in caramelization, but cauliflower needs a little help. This method works for broccoli, carrots, and other sturdy vegetables.)

Step 3

Add all the sauce ingredients to a high-powered blender or food processor. Blend until smooth. This can be made a week in advance.

Step 4

Onto the prepared baking sheet, add the steamed cauliflower and sauce, stirring to evenly coat. Bake for 20-25 minutes or until caramelized and slightly charred, stirring half way through. Taste and add more salt as needed. Serve warm as is.

Step 5

Place a light shmear of yogurt on a plate. Top with cauliflower and a dusting of parsley and walnuts.