Middle Eastern Za'atar Roasted Cauliflower with Pomegranate and Tahini Yogurt

Ingredients

• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 tablespoons za'atar
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1 teaspoon salt

• 1 cup pomegranate seeds
• 2 tablespoons fresh parsley, chopped

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   In a large bowl, toss the cauliflower florets with olive oil, za'atar, salt, and black pepper until evenly coated.
3. 03
   Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.
4. 04
   Roast in the preheated oven for 25-30 minutes, turning halfway through, until the cauliflower is golden brown and tender.
5. 05
   While the cauliflower is roasting, prepare the tahini yogurt sauce by mixing the Greek yogurt, tahini, lemon juice, minced garlic, and salt in a small bowl until smooth. Adjust seasoning to taste.
6. 06
   Once the cauliflower is roasted, remove it from the oven and let it cool slightly.
7. 07
   Transfer the roasted cauliflower to a serving platter. Drizzle with tahini yogurt sauce, and sprinkle with pomegranate seeds and chopped parsley.
8. 08
   Serve warm or at room temperature as a side dish or a light main course.