Whole Roasted Cauliflower with Za'tar Crust
 
 
This is a show stopper- an entire head of cauliflower roasted with a yogurt topping to a golden brown turn. For such a simple dish, it gets points for its dramatic appearance and complex flavors.
Author:
Recipe type: Vegetable, Side dish
Cuisine: Middle Eastern
Ingredients
  • ¾ cup low-fat plain yogurt (I used greek)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sesame seeds
  • 1 teaspoon ground sumac
  • 2 garlic cloves, crushed through a press
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 1 head (about 2 lbs) cauliflower, green leaves trimmed
Instructions
  1. Position a rack in the center of the oven and preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil.
  2. In a medium bowl, whisk the yogurt, oregano, thyme, sesame seeds, sumac, garlic, salt and the pepper until smooth. Stand the cauliflower on the baking sheet and spread the yogurt mixture all over the top and sides.
  3. Roast until the topping is deep and golden brown and the cauliflower is tender when pierced with a long, thin knife, 50 minutes to 1 hour. Cut the cauliflower into wedges and serve.
Nutrition Information
Serving size: ⅛ of the head
Recipe by Decadently Fit at https://www.decadentlyfit.com/2014/11/26/big-book-sides-cookbook-review-whole-roasted-caulifower/