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 425F. 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.