Lemon Roasted Cauliflower over Yogurt
Lemon roasted cauliflower served over a creamy, tangy bed of garlic and lemon yogurt. Lemon is mixed into the cauliflower before and after roasting, making it super lemony! Chives, pine nuts and pomegranate add pops of flavor and color, making this a delicious, healthy AND beautiful dish.
Yield: 4 as a side
Equipment
- sheet pan
- large mixing bowl
Materials
For the Cauliflower
- 1 large (800 g) head cauliflower, leaves trimmed
- ¼ cup olive oil, plus more for drizzling
- zest and juice of 1 large lemon, divided
- 1½ tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tsp fresh jalepenos, minced (optional) or to taste (or use ½ tsp dried red chili flakes)
- ¼ cup pomegranate seeds or chopped, dried cranberry or barberries
- ¼ cup pine nuts, toasted
- 2 tbsp fresh chives, chopped (or cilantro or parsley)
For the Yogurt Sauce
- ¾ cup Greek yogurt or Labaneh
- ½ of a small clove of garlic, grated or finely minced
- 2 tsp lemon juice
- ½ tsp salt
Instructions
- Preheat oven to 450°F (232°C).
- Cut the cauliflower in half through the stem. Cut florets from each half. They may be in varying different sizes. Smaller pieces will turn more dark and golden. The tender parts of the stem may be diced into large dice and used too. Place cauliflower in a large bowl.
- Toss with the olive oil, HALF the lemon zest and juice, salt, pepper and jalepenos (if using). Spread onto a large, rimmed baking sheet in one layer. Roast for 20 minutes or until edges begin to char slightly. Scrape and turn pieces over with a spatula. Roast again until crisp and dark, golden brown, about 10 minutes more.
- While cauliflower is roasting, mix yogurt or labaneh with the garlic, lemon juice and salt. Stir to combine. Set aside in refrigerator.
- Once cauliflower is done roasting, immediately toss with remaining lemon zest, juice and season with a little more salt and pepper to taste.
- To serve, spread yogurt on a medium plate or platter. Top with the roasted cauliflower. Garnish with pine nuts, pomegranate seeds and chives and drizzle with a little extra-virgin olive oil.
Notes
-to toast pine nuts, place into a small skillet over medium heat. Stirring constantly, toast pine nuts until light, golden brown (about 5 minutes). Watch them carefully as they burn quickly.
-Yogurt and roasted cauliflower may be made the day before. Do not dress cauliflower after roasting. Store yogurt and roasted cauliflower in separate, airtight containers in the fridge. Reheat cauliflower in a 375˚F (190˚C) oven until hot (about 8-10 minutes). Toss with lemon juice and zest and serve.
-recipe adapted from Sababa by Adeena Sussman. Printed 2019 by Avery, an imprint of Penguin Random House. Purchase the book here.