Dinner
Mediterranean Cauliflower with Yogurt Tahini Sauce
Ingredients
Serves 3–4
Roasted Cauliflower
- 1 head cauliflower, chopped into florets
- ½ onion, chopped
- Juice from ½ a lemon
- 1 tbsp olive oil
- 1 tbsp za'atar or sumac
- 1 tsp allspice
- 1 tsp paprika
- 1 tbsp garlic powder
- 1 tsp turmeric
- 1 tsp cumin (optional)
- 1 tsp clove (optional)
- 1 tsp sea salt
Grains
- 1 cup pearl barley, brown rice, or quinoa
- 2 cups vegetable or chicken broth
- 1 tsp turmeric
- 1 tsp sea salt
Yogurt Tahini Sauce
- ½ cup plain Greek yogurt (lactose-free if desired)
- ½ cup smooth tahini paste
- ½ cup fresh chopped dill
- ¼ cup fresh chopped mint leaves
- 1 tsp dried basil
- Juice from ½ a lemon
- 2 cloves garlic, minced
- 1 tbsp olive oil
To serve
- ½ cup pomegranate seeds (fresh or frozen, optional)
- Fresh herbs to garnish
Method
- Cook grains in broth with turmeric and salt according to package directions. Preheat oven to 350°F.
- Toss cauliflower florets and onion with olive oil, all spices, lemon juice, and salt. Spread on a baking sheet and roast for approximately 30 minutes until golden.
- While everything cooks, blend all yogurt tahini sauce ingredients until smooth. Set aside.
- Once grains and cauliflower are ready, combine on a serving plate. Drizzle generously with the tahini sauce and garnish with pomegranate seeds and fresh herbs.