5 from 18 votes
Roasted Cauliflower With Yogurt Sauce (Zahra)
This recipe features cauliflower florets roasted with olive oil, Aleppo pepper, salt, and pepper until tender and browned, served with yogurt sauce made of Greek yogurt, lemon juice, and garlic. An optional tahini sauce variation uses olive oil, tahini, lemon juice, garlic, and Aleppo pepper for added richness. Roasted cauliflower gains a caramelized taste paired with creamy, tangy sauces for contrast.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Servings
Calories:
418 kcal
Course:
Side Dish, Appetizer, Condiments, Snacks
Cuisine:
Middle Eastern
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)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 418
% 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.