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Introduction
Roasted cauliflower is a versatile and healthy dish, but when paired with a tangy Greek yogurt and tahini dressing, it transforms into a show-stopping side or light main course. This recipe combines the earthy sweetness of roasted cauliflower with the nutty, creamy flavors of tahini and the zing of Greek yogurt. It's perfect for weeknight dinners, meal prep, or entertaining guests. Plus, it's a breeze to make and can be easily adapted to suit various dietary preferences.
Ingredients
For the Roasted Cauliflower:
1 medium head of cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper, to taste
For the Greek Yogurt and Tahini Dressing:
½ cup plain Greek yogurt
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
Salt and pepper, to taste
Optional Garnishes:
Fresh parsley or cilantro, chopped
Toasted sesame seeds
Pomegranate seeds
Directions
Prepare the Cauliflower:
Preheat your oven to 425°F (220°C).
Toss the cauliflower florets with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper in a large bowl until evenly coated.
Roast the Cauliflower:
Spread the florets in a single layer on a baking sheet lined with parchment paper.
Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and tender.
Make the Dressing:
In a small bowl, whisk together Greek yogurt, tahini, lemon juice, olive oil, minced garlic, and honey (if using). Adjust the seasoning with salt and pepper to taste. Add a splash of water if the dressing is too thick.
Assemble the Dish:
Transfer the roasted cauliflower to a serving platter. Drizzle generously with the Greek yogurt and tahini dressing.
Sprinkle with your choice of garnishes, such as parsley, sesame seeds, or pomegranate seeds, for added flavor and color.
Serving and Storage Tips
Serving: Serve warm as a side dish or as a main course over quinoa or couscous for a heartier meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the cauliflower in the oven to maintain its crispy texture, and store the dressing separately for freshness.
Variations
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