Ingredients
2headslarge cauliflower
6tbspolive oil
1¼tspkosher salt
¼tspblack pepper
1tbspza’atar
1tspground cumin
1cupGreek yogurt,full-fat
3tbsptahini
1lemon,zested
1lemon,juiced
1tbspextra-virgin olive oil,good quality
½tspkosher salt
¼tspblack pepper
¼cupfresh mint leaf,torn if large
½cuppomegranate seeds
¼cuppine nuts,toasted
1tbspextra virgin olive oil
Preparation
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.
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.
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.
