Roasted Cauliflower
INGREDIENTS
1 head cauliflower
2 Tbsp Za’atar
1/4 Cup Extra Virgin Olive Oil
Kosher salt
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)
STEPS
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.
March 7, 2013 @ 9:43 pm
Thanks for the email this week all about Za’atar! I’ve had this in my cupboard for a while now and had no idea what to use it on. This is the best roasted cauliflower I’ve ever had. 🙂
Do you guys have a Pinterest page? I’ve looked multiple times and haven’t found one, but maybe I’m not searching for the right name. I would love to pin (or re-pin from your page) the recipes I try on my boards and tag the store in my posts.
March 12, 2013 @ 10:59 am
Carrie – so glad that the newsletter about Za’atar was useful. It’s surprising how many different kinds of dishes you can make with it. Isn’t this cauliflower good?
Putting up a Pinterest page – and adding a plug-in to make it easy to pin things from AllSpice webpages – is on our To-Do list. Your asking about it has moved it up to the top of the list. Look for our Pinterest debut, coming soon.