I can't begin to tell you how delicious this roasted cauliflower salad is! The tender roasted harissa cauflilower with the tangy creamy yogurt tahini base go together so well. Not to mention the garlic aleppo pepper olive oil drizzled...
I can't begin to tell you how delicious this roasted cauliflower salad is! The tender roasted harissa cauflilower with the tangy creamy yogurt tahini base go together so well. Not to mention the garlic aleppo pepper olive oil drizzled on top that just ties it all together.
Prep Time 10 mins | Cook Time 35 mins | Total Time 45 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Arab, Arabic, mediterannean, Middle Eastern
Keyword: roasted cauliflower recipe, roasted cauliflower salad, vegetarian appetizer, vegetarian side dish
Servings: 4 people | Author: Heifa
Ingredients
1 Whole Cauliflower head, cut into florets
1/4 cup Olive oil
3 tbsp Harissa
1 tbsp Pomegranate Molasses
1 tbsp Sumac
2 tbsp Za'atar
Salt & Pepper to taste
Yogurt Base
1 cup Plain Yogurt
2 tbsp Tahini Paste
1/2 Lemon's juice
Salt to taste
Garlic Oil
1/4 cup Olive oil
5 Garlic cloves, thinly sliced
1/2 tsp Aleppo pepper
Garnish
Lemon wedge. squeeze on top
Parsley or Cilantro, chopped
Instructions
1. To start, preheat the oven to 400 F.
2. Add the cauliflower florets to a baking dish and season with the olive oil, harissa, pomegranate molasses, sumac, salt, pepper, and zaatar. Toss together until evenly coated.
3. Place in the oven to bake for about 35-40 minuted until tender and lightly caraemlized flipping once halfway through baking.
4. Meanwhile, prep the yogurt base by combining plain yogurt with tahini paste, lemon juice, and salt.
5. Add the yogurt sauce to the bottom of your desired serving dish. I like to spread it out in swirls at the bottom of the plate.
6. To prepare the garlic oil, add the olive oil to a pan along with the sliced garlic and aleppo pepper. Cook for a few minutes until the garlic slices are browned and crisp.
7. To continue assembling, add the roasted cauliflower on top of the yogurt evenly. Then, drizzle the garlic olive oil all over the top.
8. Lastly, squeeze some fresh lemon juice over the top and garnish with some chopped parsley or cilantro. Grab a fork and dig in!