Description
This roasted cauliflower is smoky, salty, savory, and full of flavor. It can be made completely vegan and GF by using vegan yogurt. Serve it as an appetizer, side, snack, or as a main with rice or on a big salad!
Ingredients
Scale
Smoky Za'atar Roasted Cauliflower:
- 1 head of cauliflower, stem removed and cut into small florets
- 3 tbsp sesame oil
- 2 tbsp tamari sauce
- 1 tbsp honey
- 1 Tsp rice vinegar
- 2 tbsp za’atar spice blend*
- 1 Tsp garlic powder
- 1 Tsp onion powder
- 1 Tsp smoked paprika
- 1/4 Tsp chipotle powder
Yogurt Dip:
- 1/2 cup vegan yogurt (or greek yogurt)
- 1-2 tbsp chopped fresh herbs (I did a mix of dill, mint, and chives. You can use 1 tsp of dried herbs instead)
- 1/2 Tsp garlic powder (or 1 small clove of garlic, minced)
- 1 Tsp honey
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- Sea salt and pepper
Instructions
- Preheat your oven to 450°F (230°C).
- Spread the cauliflower florets on a baking pan. In a small bowl, mix together the sesame oil, honey, za’atar spice, garlic powder, onion powder, smoked paprika, rice vinegar, tamari, and chipotle powder. Pour over the cauliflower and toss to coat. Roast for about 30 minutes or until tender.
- While the cauliflower is roasting, make the dip. In a bowl, mix the yogurt, chopped fresh herbs, garlic powder or garlic, honey, lemon juice, olive oil, and sea salt and pepper to taste.
- Best served warm with the dip on the side.
Notes
*If you don’t have za’atar spice, you can substitute it with 1 tsp each oregano, thyme, marjoram (or just one or two of them if that’s all you have), 2 tsp sesame seeds, and a pinch of salt. Za’atar also contains Sumac but it can be left out if you don’t have it. Add a teaspoon of pomegranate molasses or 1 tbsp pomegranate juice if you have to add the tangy salty flavor sumac has.
