ROASTED CAULIFLOWER WITH TAHINI YOGURT RECIPE BY TASTY

Roasted Cauliflower With Tahini Yogurt Recipe by Tasty image

Provided by Nichi Hoskins

Categories Sides

Time 37m

Yield 8 servings

Number Of Ingredients 17

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
1 cup full-fat greek yogurt
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
¼ cup fresh mint leaf, torn if large
½ cup pomegranate seeds
¼ cup pine nuts, toasted
1 tablespoon extra virgin olive oil

Steps:

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!

Nutrition Facts : Calories 261 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, Sugar 9 grams