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Roasted Cauliflower with Tahini Yoghurt Sauce

Course Sides and snacks
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Nada E.

Ingredients

  • 1 large head of cauliflower washed and cut into medium-size florets
  • 1 1/2 tbsp olive or coconut oil
  • 2 cloves of garlic crushed
  • 2 tsp white or apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • 1/4 cup non-dairy yoghurt
  • 1 tsp cumin powder
  • Sea salt and black pepper to taste
  • 1/4 cup pomegranate tendrils optional
  • 2 tbsp sliced pistachios optional
  • 2 tbsp chopped parsley optinal

Instructions

  • Start by preheating your oven to 215°C/420°F.
  • In a large roasting pan, toss together the cauliflower, olive or coconut oil and salt and pepper.
  • Roast for 25-35 minutes or until tender, tossing occasionally to avoid burning.
  • While the cauliflower is roasting, prepare the dressing by combining the garlic, vinegar, lemon juice, tahini and yoghurt in a medium mixing bowl. Whisk everything together until well combined, taste and adjust seasonings with salt and pepper as desired.
  • Once cooked, transfer the cauliflower to a large mixing bowl and fold in the tahini yoghurt sauce. Stir until well coated.
  • Garnish with pistachios, pomegranate and chopped parsley before serving.