During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking.

We typically focus our attention on the main dish when we cook, usually a protein. We think of its preparation and what that protein will be served with, generally a sauce or condiment. The side dishes for the meal become second thought, a starch and a vegetable thrown together quickly. But, I am on team condiment for side dishes — especially when it’s vegetables. The condiments do not have to be fussy or complicated; they should complement the vegetable and its flavors. This recipe can be treated either as a main or side dish. The blackened cauliflower florets add texture and the lemon yogurt mellows the spice of the red pepper flakes. You can use this yogurt sauce for other hearty vegetables like broccoli, carrots, and asparagus. ––Justin Burke 

Roasted Cauliflower with Lemon Yogurt

Ingredients
1 whole cauliflower
2 tablespoons olive oil, plus extra for garnish
Salt
½ teaspoon ground black pepper
6 garlic cloves
¼ teaspoon onion powder
¼ teaspoon crushed red chili flakes
1 cup plain Greek yogurt
1 lemon, juice and zest
Paprika, garnish

Directions 

1. Heat the oven to 450 degrees. Trim the stalk flush with the bottom of the head, leaving any ribs and leaves that stay on. Using a paring knife, pierce the center of the stalk twice making an X. 
2. Fill a medium pot with 1/2 inch of water and bring to a boil over high heat. Season the water with salt and place the cauliflower head, stalk side down, in the water and cover the pot. Steam the cauliflower for 10 minutes. Remove from heat and, using a spider or tongs, transfer the cauliflower to a cutting board. Turn it over and check to see if the tip of a knife pierces easily in and out of the side of the stalk. If not, return it to the water until it does.
3. Line a sheet tray with foil and place a wire rack in the center of the pan. Place the cauliflower, stalk side down, on the baking sheet, and rub the oil over the cauliflower. Stud the cauliflower with garlic cloves, placing garlic in between florets. Season the cauliflower with onion powder, red chili flakes, pepper, and 1 teaspoon salt. Roast the cauliflower for 1 hour, until blackened at the floret edges and crisp all over. 
4. Meanwhile, in a small bowl, whisk together yogurt, lemon juice, lemon zest, and season with salt to taste. 
5. Remove cauliflower from the oven and let cool for 5 minutes. Remove garlic cloves. 
6. Smear the lemon yogurt on the center of a plate and drizzle with olive oil and generously sprinkle with paprika. Place the cauliflower in the center of the yogurt. Serve warm.