1 head cauliflower
2 Tbsp Za’atar
1/4 Cup Extra Virgin Olive Oil
1/4 Cup plain Greek yogurt
2 Tbsp mango chutney (available in the Indian/Asian food aisle at the grocery)
2 Tbsp fresh cilantro, chopped
Pomegranate seeds (optional)
Preheat the oven to 425°F. Core the cauliflower and cut it into florets. (If you like the stem parts, cut those into bite sized chunks, too). Transfer cauliflower to a large bowl, and toss it with the za’atar, olive oil, and a pinch of salt to coat. Transfer the mixture to a baking sheet and roast in the oven for about 30 min, stirring once or twice during the baking time. Cauliflower is done when it is lightly browned and fork-tender.
While the cauliflower roasts, make the dipping sauce. Stir together the yogurt, chutney and fresh cilantro in a small dish. Garnish with a few tablespoons of pomegranate arils (seeds), if you’re using them.
Serve the roasted cauliflower while still warm, with the yogurt sauce on the side.