• Lo-go-cook

Golden Roasted Cauliflower

The perfect vegetarian main star or stellar side to any meal.

Looking for a veggie friendly main dish for meat-free Monday or even to take center stage at your holiday spread? Try this dressed up roasted cauliflower with pickled cranberries, pistachios and tahini yogurt sauce.


Golden Roasted Cauliflower

Prep time: 15 minutes. Cook time: 40 minutes. Yields: 4 servings


Ingredients:

1 - 3 lb orange, white, or green cauliflower, cut into large florets

4 tablespoons extra virgin olive oil (evoo)

2 tablesoons grated parmesan

2 tablespoons cold, salted butter, cubed

1/2 cup dried cranberries

1/4 cup roasted, salted pistachios

1 teaspoon sage leaves, torn

1 teaspoon kosher salt

1/4 teaspoon aleppo pepper flakes or crushed red pepper flakes

3 large cloves of unpeeled garlic

1 teaspoon lemon zest


Pickling liquid:

1/4 cup of vinegar

1/4 cup of water

1/4 teaspoon kosher salt


Sauce:

1 cup plain Greek yogurt

1/2 teaspoon kosher salt

3 tablespoons of tahini paste

3 tablespoons of water

Roasted garlic (see below)


Directions:

1. Preheat oven to 375° F. On a foil- or silicone-lined cookie sheet, arrange cauliflower and unpeeled garlic cloves in an even layer. Pour 4 tablespoons of evoo over cauliflower, season with salt, pepper flakes and torn sage leaves. Dab with cubes of butter. Roast for 30-40 minutes, checking halfway through and flipping for even browning. Roast until fork tender and golden brown.


2. While the cauliflower roasts, place the dried cranberries in a microwave safe bowl, pour in vinegar, water, and salt. Microwave on high for 1 minute to pickle.


3. Next, make the sauce by combining 1 cup of greek yogurt with 3 tablespoons each of tahini paste and water. Add salt and set aside.


4. Five minutes before removing cauliflower from the oven, take out the garlic cloves and set aside. Strain and add the pickled cranberries and pistachios to cauliflower to warm through.


5. To complete the sauce, squeeze roasted garlic cloves out of their skins into the tahini yogurt mixture. The cloves should be tender enough to thoroughly stir into the sauce.


6. Once the cauliflower is fully roasted, top with lemon zest.


7. Assemble portions by spooning yogurt sauce onto the bottom of each plate, top with cauliflower, pickled cranberries, and nuts and enjoy.


Tips: If you don't like cranberries, swap out with raisins or dried cherries. You can swap out almonds or pignoli nuts for pistachios, or even make it nut-free by cubing up bread and adding to the roast in place of the nuts. To make this dish vegan, omit butter and yogurt, double the tahini in the sauce, and swap out the parm for nutritional yeast.

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