Cauliflower gets asked to be a lot of things it is not. Here it is only asked to be cauliflower with a hard roast on it, which is the one job it does well. Roasted until the edges go brown and nutty, it holds sauce the way a chicken wing does, and it stops tasting like a compromise.

The trick is sauce timing. Toss cauliflower in Holy Spit before it roasts and the sugar burns while the florets are still raw in the middle. Roast it naked first, then toss it hot straight out of the oven, and the sauce clings to a dry, browned surface instead of a wet one. That single change is the whole difference between crisp bites and a soggy pan.

Ghost pepper heat needs somewhere to land, so the yogurt on the side is not decoration. Fat and acid shut down capsaicin faster than water does, and a spoonful of yogurt lets people keep eating instead of stopping after two. Parsley at the end is for the green, and green is what tells your eye the plate is finished.