Roasted Cauliflower With Tahini Yogurt

Roasted Cauliflower With Tahini Yogurt

4.8(129)

This dish will make roasted cauliflower your new favorite veggie. It is great for groups and will be the easiest dish on the table. The tahini yogurt is also a great dip for all veggie snacks, so you can always enjoy it on it’s own!

Cook Time
18 minutes
Total Time
37 minutes
Yield
8 servings

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

Nutrition Info

  • Calories 261
  • Fat 19g
  • Carbs 19g
  • Fiber 5g
  • Sugar 9g
  • Protein 7g

How to Make It

1. Step
Preheat the oven to 425°F (220°C).
2. Step
Remove the large, tough outer leaves from cauliflower, and reserve any smaller, tender leaves. Cut cauliflower into medium florets.
3. Step
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.
4. Step
Roast the cauliflower for 18–22 minutes, until crisp, tender, and browned in spots. Set aside.
5. Step
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.
6. Step
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.
7. Step
Enjoy!

Tags

VegetarianUnder 1 HourUnder 45 MinutesHigh-FiberPassoverBakeBaking PanOven MittsMeasuring SpoonsSpatulaLiquid Measuring CupPyrexDry Measuring CupsCupcake PanChef's KnifeAmericanMixing BowlCasual PartySidesOvenThanksgivingGluten-FreeEasyMiddle Eastern

Other Recipes You May Like

Summer Stove-Top Lasagna

Summer Stove-Top Lasagna

4.0(50)
Strawberry Rose Crepe Cake

Strawberry Rose Crepe Cake

4.6(436)
Herbed Flatbread (Focaccia) 4 Ways

Herbed Flatbread (Focaccia) 4 Ways

4.9(449)
Cheddar and Sour Cream Cheese Bites

Cheddar and Sour Cream Cheese Bites

4.6(122)
Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

4.7(400)
Extra Crispy Spicy Fried Cauliflower

Extra Crispy Spicy Fried Cauliflower

4.7(180)
Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken

4.8(2372)
Quick 25-Minute Scalloped Potatoes

Quick 25-Minute Scalloped Potatoes

5.0(1)

Be the first to know about the latest deals, receive new trending recipes & more!

Sign InSign Up