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 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.

2 Responses to Roasted Cauliflower

  1. Carrie says:

    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.

    • Elisabeth says:

      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.

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