Sheet Pan Roasted Greek Cauliflower Steaks and Fingerling Potatoes with a Creamy Yogurt Feta Sauce

For the Cauliflower Steaks and Fingerling Potatoes: 

• 2 Heads Cauliflower, cut in steaks
• 1/4 Cup olive oil
• 1 TSP oregano, dried
• 1 TSP fresh dill
• 1/2 TSP salt
• 1/4 TSP black pepper
• 1/2 TBSP minced Garlic
• Kalamata Olives, sliced in Half for garnish

For the Yogurt Feta Sauce:

• 1/2 of a 6 oz. block feta, crumbled
• 1 Cup plain greek yogurt
• 1/4 Cup Roasted red pepper strips, chopped
• 1 TBSP Fresh parsley, minced
• Fresh Lemon Juice from half a Lemon
• Lemon Zest from a whole Lemon
  

1. Chop your roasted red peppers and place in a bowl. Place all other ingredients for the yogurt feta sauce in a bowl. Whisk well to combine. Place in the fridge until ready to serve.
2. In another bowl, mix your olive oil, oregano, fresh dill, salt, pepper and minced garlic. Set aside.
3. Slice your fingerling potatoes lengthwise. Place in a bowl and set aside.
4. Remove as much of the green part from your cauliflower head as you can. Then, slice the green part off so you have a nice flat surface on the bottom of your cauliflower head.
5. Begin slicing into steaks by cutting from the top all the way down.
6. Preheat your oven to 425 degrees and prepare a baking sheet with parchment paper and non-stick spray.
7. Place your steaks on your prepared baking sheet and then fill in the open areas with your sliced fingerling potatoes.
8. Using a basting brush, brush the tops of your cauliflower steaks and the potatoes with your olive oil mixture.
9. Place in the oven and bake at 425 degrees for 30 minutes.
10. When done, remove from heat and let cool for 5 minutes.
11. Place on your serving platter of choice and top with your yogurt feta sauce and garnish with kalamata olives and extra parsley if desired.
12. ENJOY!