Yogurt-Lemon Potato Cauliflower Bake

Ingredients

• 2.5 Pound Yukon Gold potatoes - 2 1/2 pounds (about 7 medium), About 7 medium potatoes; cut into 3/4-inch pieces.
• 1.5 Pound Cauliflower florets - 1 1/2 pounds (about 8 cups), About 8 cups; halve any large florets.
• 1 Pint Cherry tomatoes - 1 pint (about 2 cups), About 2 cups; halve before roasting.
• 5 Ounce Baby spinach - 5 ounces (about 5 packed cups), About 5 packed cups; rinse and dry before wilting.
• 0.5 Cup Plain Greek yogurt - 1/2 cup (120 grams), 120 grams; keep chilled until making the sauce.
• 2 Count Lemons - 2 medium (1/4 cup juice), Yields about 1/4 cup juice, used in the yogurt sauce and to finish the bake.
• 0.25 Cup Extra-virgin olive oil - 1/4 cup (4 tablespoons), Equivalent to 4 tablespoons.
• 3 Count Garlic - 3 cloves (about 1 tablespoon minced), About 1 tablespoon minced; 2 cloves for the vegetables and 1 clove for the sauce.
• 2 Teaspoon Dried oregano - 2 teaspoons (2 grams), 2 grams.
• 1.25 Teaspoon Kosher salt - 1 1/4 teaspoons (7 grams), 7 grams total; 1 teaspoon for roasting and 1/4 teaspoon for the sauce.
• 0.5 Teaspoon Black pepper - 1/2 teaspoon (1 gram), 1 gram.

Instructions

1. Preheat and prep

   1. *Preheat the oven to 425°F* with racks in the upper and lower thirds. Scrub and cut the potatoes into 3/4-inch pieces, halve any large cauliflower florets, halve the tomatoes, rinse and dry the spinach, juice the lemons, and mince the garlic; *keep the yogurt chilled*.

2. Season the vegetables

   2. Divide the potatoes and cauliflower between the sheet pans. Add the olive oil, oregano, 1 teaspoon salt, black pepper, and 2 cloves minced garlic; *toss until evenly coated* and spread into *single layers*.

3. Roast potatoes and cauliflower

   3. Roast for *25 minutes at 425°F*, switching the pan positions halfway through, until the potatoes are *starting to turn golden* and the cauliflower is browned at the edges.

4. Add tomatoes and finish roasting

   4. Scatter the tomatoes over the pans, toss gently, and roast for *12 to 15 minutes more* until the potatoes are *fork-tender*, the cauliflower is deeply browned, and the tomatoes are blistered.

5. Make the lemon yogurt sauce

   5. While the vegetables finish, whisk the Greek yogurt with *2 tablespoons lemon juice*, the remaining 1 clove minced garlic, and the remaining 1/4 teaspoon salt until *smooth and spoonable*.

6. Wilt the spinach

   6. Remove the pans from the oven. Pile the spinach over the hot vegetables, drizzle with the remaining *2 tablespoons lemon juice*, return to the oven for *2 minutes*, then toss until the spinach is *just wilted*.

7. Serve

   7. Divide the bake among 4 dinner plates and top each serving with *2 tablespoons lemon yogurt sauce*. Serve *hot from the oven*.