Roasted Cauliflower with Tahini Yogurt Sauce

Cauliflower is actually a pretty boring vegetable. But with practically no effort it becomes a wonderful Mediterranean side dish.

The secret is the Tahini Yogurt Sauce. Incidentally, this sauce is suitable for virtually all vegetables, but especially cauliflower and eggplant.

Various types of interpretations

As for the basic recipe for tahini (https://www.danieats.com/post/tahini-sauce), also for the yogurt version there are many interpretations.

For example, in addition to the basic ingredients, you can add herbs or various vegetables such as spring onion or cucumber to the mixture. You can also add other spices such as Sumac, or if you are Yotam Ottolenghi, you are going to add pomgranade.

Ingredients

For the cauliflower

1 large cauliflower

olive oil

salt, pepper

For the Tahini Yogurt Sauce

200g Greek Yogurt

100g tahini paste

2 garlic cloves, peeled and crushed

4 tablespoons of lemon juice

1/2 teaspoon of cumin

a pinch of salt

a pinch of pepper

Preparation

Preheat oven to 200°C (fan).

Cut or break the cauliflower into florets and toss the cauliflower with oil, salt and pepper into a bowl.

Spread the cauliflower on a tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through.

Transfer to bowl and let cool for 20 minutes.

For the Tahini Yogurt Sauce, place all ingredients in a bowl and whisk until combined. Adjust to taste, if necessary.