This easy, nutrition-packed Greek recipe for roasted cauliflower makes a great meze, starter or buffet item. It’s wonderful for Saturday or Sunday brunch, and it’s a great example of the amazing array of plant-based foods that are part of the Greek-Mediterranean Diet, and especially of the meatless Green Mediterranean Diet. Enjoy!
Servings:
4 – 6 servings
Ingredients:
2/3 cup dark tahini from unhulled sesame
2/3 cup Greek yogurt
2 – 3 tablespoons Greek olive oil
1 tablespoon Greek honey
1 scant teaspoon curry
1 scant teaspoon cumin
Sweet or hot paprika or cayenne, as desired
Hot sauce, to taste
Salt to taste
Strained juice of 1 lemon
Water as needed to make the mixture thick put pourable
1 medium cauliflower head, cut into florets
4 – 6 dried sage sprigs for roasting
Instructions:
Have a sheet pan with parchment paper ready and preheat the oven to 375F.
In a large bowl, whisk all the ingredients for the tahini-yogurt mixture together: tahini, yogurt, olive oil. honey, curry, cumin, paprika, salt, lemon juice and water. Toss the cauliflower florets into the mixture to coat thoroughly.
Place on roasting pan and roast for 20 to 25 minutes, or until soft, golden and caramelized.
1 Comment
Totally awesome😗😺