Roasted Cauliflower with Tahini Yogurt
The cauliflower has a boldness from the sugars caramelizing during the roasting process that’s combined with the complexity of browned onions and sits on a yogurt tahini sauce that is slightly tart, slightly deep, and a bit fruity that makes for a perfect side dish.
Roasted Cauliflower Ingredients
2 lbs cauliflower florets
8 Tbl avocado oil (divided
¼ tsp salt
2 c chopped onions
Yogurt tahini sauce
5 Tbl sesame seeds
Roasted Cauliflower Directions
Preheat the oven to 475.
Cut the florets in about 1 ½” pieces down the stems. Pile the cauliflower in the center of 1 sheet pan. Drizzle 3 Tbl of oil and sprinkle ¼ tsp of salt over the cauliflower. Take your hands and gently scoop the bottom cauliflower to the top until all of the cauliflower is coated in oil.
Spread the cauliflower between two sheet trays so each cauliflower has air around it. Do not crowd it on 1 pan because the cauliflower will steam. Roast the florets until the tops are golden brown. Take it out of the oven and allow it to come to room temperature.
Heat 5 Tbl of oil in an 8” frying pan until it shimmers. Add the 2 c of chopped onions to the pan. You should hear a sizzle and it should keep sizzling. If it gets quiet, increase the temperature.
Stir occasionally until the onion edges are golden to dark brown with the center being slightly translucent. Let the onions cool to room temperature then toss it with the cauliflower.
On a serving platter, add the yogurt tahini sauce to the bottom of the plate. Add the cauliflower and onion mixture on top of the sauce and top it with 5 Tbl sesame seeds. Serve at room temperature.
Tahini Yogurt Sauce Ingredients
¾ c tahini
⅔ c Greek yogurt
2 tsp minced garlic
¼ c lemon juice
¾ tsp lemon zest
1 tsp pomegranate molasses
¼ tsp salt
½ tsp black pepper
¼ c fresh mint
¾ c water
Yogurt Tahini Sauce Directions
In a medium-size bowl, add ¾ c tahini, ⅔ c Greek yogurt, 2 tsp minced garlic, ¼ c lemon juice, ¾ tsp lemon zest, 1 tsp pomegranate molasses, ¼ tsp salt, and ½ tsp black pepper.
Stack ¼ c of mint leaves and slice the leaves into strips. Add it to the bowl. Stir it well and the consistency will thicken to a dry paste. Add ¾ c of water and stir until smooth.
Notes
If you don’t have pomegranate molasses you can use aged balsamic vinegar or a balsamic glaze.
Depending on how much sauce you serve with the cauliflower, you will more than likely have some left over. You can use the extra as a dip for raw veggies or you can thin it out with milk and add more salt and lemon juice for a salad dressing.
