* 2 Medium Cauliflower sliced into florets * 1/4 cup Olive Oil separated * 2 tbsp Za’atar * 1 cup Greek Yogurt * 1 tbsp Lemon Juice * 1 tsp Lemon Zest * 2 tbsp Roasted Garlic * 1/2 tsp Kosher Salt * 1/4 cup Mint Leaves finely chopped * Kosher Salt and Black Pepper * 1/2 cup Pomegranate Seeds
**Instructions**
1. Preheat oven to 450F. 2. Separate cauliflower into florets and place scatter on 2 baking sheets. Drizzle with 3 tbsp olive oil then toss with your hands until combined. 3. Roast cauliflower florets until they are browned, rotating the pan halfway through baking time until evenly browned, 35-40 minutes total. 4. Remove from the oven then sprinkle cauliflower with za’atar and toss until combined. 5. Meanwhile, place the yogurt in a mixing bowl. Add the remaining oil, lemon juice, zest and roasted garlic and stir well. Using a spatula, fold in the mint. Season with salt and pepper. 6. Serve cauliflower florets with yogurt sauce sprinkled with pomegranate seeds.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/healthy-oven-roasted-lebanese-cauliflower-recipe/).
**Ingredients**
* 2 Medium Cauliflower sliced into florets
* 1/4 cup Olive Oil separated
* 2 tbsp Za’atar
* 1 cup Greek Yogurt
* 1 tbsp Lemon Juice
* 1 tsp Lemon Zest
* 2 tbsp Roasted Garlic
* 1/2 tsp Kosher Salt
* 1/4 cup Mint Leaves finely chopped
* Kosher Salt and Black Pepper
* 1/2 cup Pomegranate Seeds
**Instructions**
1. Preheat oven to 450F.
2. Separate cauliflower into florets and place scatter on 2 baking sheets. Drizzle with 3 tbsp olive oil then toss with your hands until combined.
3. Roast cauliflower florets until they are browned, rotating the pan halfway through baking time until evenly browned, 35-40 minutes total.
4. Remove from the oven then sprinkle cauliflower with za’atar and toss until combined.
5. Meanwhile, place the yogurt in a mixing bowl. Add the remaining oil, lemon juice, zest and roasted garlic and stir well. Using a spatula, fold in the mint. Season with salt and pepper.
6. Serve cauliflower florets with yogurt sauce sprinkled with pomegranate seeds.