Prep time: 20 min / Cook time: 40 min
1 head cauliflower, rinsed and cut into florets (approx 5-6 cups)
2 Roma tomatoes, diced, with seeds and pulpy inside scooped out and discarded
1/4 cup diced red onion
2 garlic cloves
1 tbsp olive oil
1 cup Greek yogurt
1/4 cup bacon bits
1/4 cup chopped baby spinach (approx 1/2 inch pieces)
4 tsp green onion chopped
1 tbsp Parmesan grated
Sprinkle parsley dried
Preheat oven to 400. Line two baking sheets with foil; spray foil with nonstick spray.
Combine cauliflower florets, tomatoes, onion, and garlic in a large ziploc bag. Drizzle with olive oil. Seal bag and shake until vegetables are lightly covered with oil. Distribute evenly on baking sheets. Season with salt and pepper. Roast for 35 min, stirring after 20 minutes.
While cauliflower is in oven, combine remaining ingredients in medium bowl: Greek yogurt, bacon, spinach, green onion, Parmesan, and parsley. Set aside; best to refrigerate while cauliflower is cooking.
After cauliflower has roasted for 35 min, remove from oven and stir in Greek yogurt mixture. I find it best to dollop the yogurt mixture on while the cauliflower remains on the baking sheets, then use a spatula to fold in the cauliflower to make sure all cauliflower is evenly coated.
Return to oven and cook for 5 more minutes. Can be eaten as a light lunch, or as a side dish.