Roasted Cauliflower With Tahini Yogurt
Rating
This dish will make roasted cauliflower your new favorite veggie!
Ingredients
- CAULIFLOWER
- 2 large heads cauliflower
- 6 tablespoons olive oil
- 1 ¼ teaspoons kosher salt,
- ¼ teaspoon black pepper
- 1 tablespoon za'atar
- 1 teaspoon ground cumin
- TAHINI YOGURT SAUCE
- 1 cup full-fat greek yogurt (245 g)
- 3 tablespoons tahini
- 1 lemon, zested
- 1 lemon, juiced
- 1 tablespoon extra virgin olive oil, good-quality
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ASSEMBLY
- ¼ cup fresh mint leaf (10 g), torn if large
- ½ cup pomegranate seeds (85 g)
- ¼ cup pine nuts (30 g), toasted
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 425°F (220°C).
- Remove the large, tough outer leaves from cauliflower, and reserve any smaller, tender leaves. Cut cauliflower into medium florets.
- In a large bowl, toss the cauliflower florets with the olive oil, salt, pepper, za’atar, and cumin. Spread in an even layer on 2 baking sheets, making sure the florets have some space between them.
- Roast the cauliflower for 18–22 minutes, until crisp, tender, and browned in spots. Set aside.
- While cauliflower roasts, make the tahini yogurt sauce: Combine the yogurt, tahini, lemon zest, lemon juice, olive oil, salt, and pepper in a medium bowl and mix well. Set aside or refrigerate until ready to use. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
- To assemble, spread the tahini yogurt almost all the way to the edges of a serving platter. Arrange the cauliflower on top of the yogurt, letting the yogurt peek out on the sides. Scatter the mint, pomegranate seeds, and pine nuts over the cauliflower. Drizzle the olive oil over the cauliflower and serve immediately.
- Enjoy!
