Roasted Cauliflower With Yogurt Sauce (Zahra)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
418 kcal
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Course
Side Dish, Appetizer, Condiments, Snacks
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Cuisine
Middle Eastern
Roasted Cauliflower With Yogurt Sauce (Zahra)
Description
Roasting cauliflower at 425°F with olive oil and Aleppo pepper allows the florets to develop a tender inside and caramelized edges that bring out natural sweetness. Seasoning with salt and pepper balances the flavors. The inclusion of Aleppo pepper adds a mild heat and smoky note, characteristic in Middle Eastern cuisine.
The yogurt sauce combines creamy Greek yogurt with fresh lemon juice and minced garlic for a tangy and slightly sharp complement to the roasted vegetable’s earthiness. Meanwhile, the tahini sauce involves lightly sautéed garlic in olive oil mixed with tahini, lemon juice, and Aleppo pepper, thinned to a smooth consistency with warm water, offering a nutty and rich alternative sauce option.
This dish is served warm with a garnish of parsley and a pinch of Aleppo pepper, making it suitable as a side or a light vegetarian main. The sauces provide a cooling contrast to the roasted cauliflower’s warmth. The recipe notes suggest alternatives to Aleppo pepper if unavailable, like paprika with cayenne.
Ingredients
For The Cauliflower:
- 1 head cauliflower cut into florets
- 1/4 cup olive oil
- 1/4 teaspoon Aleppo pepper see note
- kosher salt
- black pepper
- parsley for garnish, optional
For Yogurt Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice fresh
- 1-2 garlic minced cloves
For Tahini Sauce
- 2 tablespoons olive oil
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 garlic minced, cloves
- 1/4 cup water warm
- 1/4 teaspoon Aleppo pepper
- salt
- black pepper
Instructions
- Preheat oven to 425°F
- On a baking sheet, toss cauliflower with 1/4 cup of olive oil, Aleppo pepper, season with salt and pepper to taste. Roast for 20-25 minutes until tender and starting to brown.
- While cauliflower is roasting, make the sauces (you can make just one or both)
For The Yogurt Sauce:
- Stir ingredients together until smooth. Thin with just a little water if you would like a thinner consistency.
For The Tahini Sauce:
- Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the garlic and sauté for about 30 seconds. Remove from heat and add the tahini, lemon juice, Aleppo pepper, salt and pepper to taste. Use a whisk to stir just until combined. Whisk in the water and whisk until smooth (you can ad more or less water to reach desired consistency)
To Complete The Dish:
- Serve cauliflower drizzled with sauce of choice, then garnish with just a pinch of Aleppo pepper and parsley if desired. Serve while cauliflower is still hot!
Notes
- Aleppo pepper provides mild heat and flavor but can be substituted with paprika and a pinch of cayenne if unavailable.
- Use fresh lemon juice and garlic in the yogurt sauce for best flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 11g | 22% |
| Fat | 37g | 57% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 68mg | 3% |
| Potassium | 618mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 78.6mg | 87% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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