Mediterranean Cauliflower with Yogurt Tahini Sauce

Ingredients:

-1 head cauliflower, chopped into florets

-1/2 onion of choice, chopped

-Juice from 1/2 a lemon

-1 tbsp olive oil

-1 tbsp za’atar or sumac

-1 tsp allspice

-1 tsp paprika

-1 tbsp garlic powder

-2 tsp sea salt (one for rice, one for cauliflower)

-2 tsp turmeric (1 for rice, 1 for cauliflower)

-1 tsp cumin (optional)

-1 tsp clove (optional)

-1/2 cup pomegranate seeds (can be fresh or frozen- optional)

-1 cup pearl barley, brown rice or quinoa

-2 cups broth or stock (veggie or chicken)

Ingredients for Yogurt Sauce:

-1/2 cup plain greek yogurt (lactose free if you wish)

-1/2 cup smooth tahini paste

-1/2 cup fresh chopped dill

-1/4 cup fresh chopped mint leaves

-1 tsp dried basil

-Juice from 1/2 a lemon

-2 cloves garlic, minced

-1 tbsp olive oil

Directions:

1.Cook barley or quinoa in the broth/stock according to directions with the turmeric and salt added to it. Preheat oven to 350F.

2.While the grains are cooking, toss the cauliflower and onions in olive oil with the seasonings and lemon juice and add to the oven. Cook for about 30 minutes.

3.While the cauliflower and rice are cooking, blend the yogurt tahini sauce in a blender and keep to the side.

4.Once the grains and cauliflower are cooked, serve together and drizzle with the yogurt tahini sauce. Top with the pomegranate seeds and some chopped up sprigs of fresh dill or parsley!