Ingredients
Scale
Roasted Cauliflower
- 2 small cauliflowers
- 1 tbsp olive oil
- 1 tsp za’atar spice
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tbsp Simple Sesame Pure Roasted Sesame Paste
- 1 tbsp fresh lemon juice
Garlic Sesame Oil
- 2 tbsp vegetable oil, divided
- 3 garlic cloves, thinly sliced
- 1 tbsp olive oil
- 1/2 tbsp sesame seeds
- 1 tsp Za’atar
- 1 tbsp cilantro, finely chopped
- 1/2 tsp red chili flakes, or to taste
Toppings
- pomegranate seeds
- 1 tbsp roasted pine nuts
Instructions
Roasted Cauliflower
- Pre-heat oven to 360 F.
- Wash and trim base of cauliflower so it lays flat on a surface. Dry with a paper towel.
- In a small bowl, mix together olive oil, za’atar, salt and pepper to taste. Brush the oil onto the cauliflower making sure the entire cauliflower is coated.
- Wrap the cauliflower in foil, place on a baking sheet and bake for 20 minutes. After 20 minutes, remove the foil and bake for another 30 minutes or until cauliflower is fork tender.
Yogurt Sauce
- In a small bowl, mix together greek yogurt, Simple Sesame Pure Roasted Sesame Paste, lemon juice and salt to taste. Mix well and set aside.
Garlic Sesame Oil
- Add vegetable oil to a small pan over medium heat. When oil is hot, add garlic. Stir continuously over low heat. When the garlic just starts to turn golden, add in the sesame seeds and saute for another minute, making sure the garlic doesn’t burn.
- Pour the hot garlic sesame oil into a small bowl. Add olive oil, za’atar, cilantro, red chili flakes, salt and pepper to taste. Mix together.
Assemble
- Spread half of the yogurt onto the middle of a plate. Top with the roasted cauliflower and drizzle the garlic sesame oil on top. Sprinkle some pomegranate seeds and pine nuts on top. Enjoy while hot!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
