How To Make Roasted Cauliflower With Tahini Yogurt
Whip up this well-seasoned roasted cauliflower served with a flavorful and zesty sauce made with yogurt, tahini, and lemon, topped with mint and pine nuts!
Preheat the oven to 425 degrees F.
Remove the large, tough outer leaves from the 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 to 22 minutes, until crisp, tender, and browned in spots.
Tahini Yogurt Sauce:
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.
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.
The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
- Calories: 282.32kcal
- Fat: 22.25g
- Saturated Fat: 4.00g
- Monounsaturated Fat: 11.94g
- Polyunsaturated Fat: 4.33g
- Carbohydrates: 17.37g
- Fiber: 6.04g
- Sugar: 7.29g
- Protein: 8.74g
- Cholesterol: 4.79mg
- Sodium: 502.46mg
- Calcium: 111.45mg
- Potassium: 744.91mg
- Iron: 2.41mg
- Vitamin A: 6.79µg
- Vitamin C: 110.74mg
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